Ingredients
Scale
- 1/2 cup coconut flour (like this), sifted
- 1/4 tsp baking soda
- 1/2 tsp unrefined sea salt (I use this brand)
- 4 pastured eggs
- 1/2 cup ghee (like this) or coconut oil (like this), melted
- 1/2 cup REAL maple syrup of honey
- 1/2 tsp vanilla extract
- 1 and 1/4 cups peeled, pitted, and diced peaches, divided
Instructions
- Preheat oven to 350’F and line muffin tin with unbleached muffin liners (like these).
- Combine coconut flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk together eggs, ghee/coconut oil, maple syrup and vanilla.
- Add dry to wet and mix again until thoroughly combined. Fold in 1 cup of diced peaches.
- Divide mixture evenly among 9 muffin liners. Sprinkle remaining diced peaches on top of each muffin to make them pretty.
- Bake 25-27 minutes, or until toothpick comes out clean and muffins are golden.
Notes
Almond flour variation:
Substitute 2 cups of blanched almond flour for coconut flour. Increase baking soda to 1 tsp. Add 1/2 cup of unsweetened shredded coconut. Reduce to 3 eggs. Reduce bake time to 22-25 minutes. Makes 12 regular muffins.