These luscious muffins are delicious, very moist, healthful and a breeze to make. Peaches work well in this recipe, but you could use other fruits such as blueberries, pineapple or apricots. Use your imagination!
I also like the fact that theses muffins are good for you. They have no refined sugar or wheat flour. And, they are both pleasantly filling and energizing.
You will notice in one of my pictures that the peaches I used are small, a little bigger than an apricot. These peaches were grown by my friend in his yard in the Tucson desert. His trees are young, so we believe that is why the peaches are small right now.
As the muffins bake, the enticing smell of almond (from the almond flour) fills the kitchen. I use a bit of mesquite flour in addition to the almond flour because mesquite trees and the pods from which the flour is made are plentiful where I live. Coconut flour, in addition to the almond flour, works very well, too. The addition of coconut or mesquite flour with give the batter a little density, which it needs.
These muffins are delicious by themselves or topped with butter, jam or honey.
Prep time: about 20 minutes Cook time: 20 minutes Makes 12 muffins
Ingredients
1 cup chopped ripe peaches (not necessary to peel)
2 tablespoons cinnamon, divided
2 ½ cups almond flour
2 tablespoons coconut or mesquite flour
¼ teaspoon salt
½ teaspoon baking soda
¼ cup avocado or coconut oil
1 tablespoon vanilla extract
⅓ cup maple syrup
¼ cup nut milk like almond, cashew or coconut
2 eggs
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin papers or grease generously with avocado or coconut oil.
- Chop peaches into small cubes. Place in small bowl. Then, toss with one tablespoon of cinnamon. Set aside.
- In a medium bowl, combine both flours, salt, remaining cinnamon, and baking soda.
- In a large bowl whisk together avocado or coconut oil, vanilla extract, syrup, nut milk and eggs.
- With wooden spoon, gradually mix dry ingredients into the wet ingredients. Mix well until well combined. Batter will be lumpy.
- Fold in peaches.
- Pour batter into muffin tins, filling about ⅔ full.
- Bake at 350 for 20 minutes or until toothpick inserted comes out clean.
I adapted this recipe from wholesomelicious.com The pictures were taken by me in my home.
