Peach Coconut Muffins

August 13, 2015

Peach Coconut Muffins // journal de jaluneReason number 234,214 that I love summer: peaches. August is peach season and I cannot help but eat them with every meal (even dinner, try grilling them!). So with this over abundance of peaches, muffins sounded like the perfect way to create a portable peachy snack that can be enjoyed at any time of the day. These peach coconut muffins use almond and oat flour, giving them a hearty nutty taste and are therefore naturally gluten free. I also used a blend of maple syrup and honey for sweetness, which I love for the natural subtle taste you don’t get with refined sugar. The result are super moist muffins with sweet bursts of juicy peaches, perfect with a cup of coffee (but I am also dying to crumble them over ice cream!). Let me know if you give them a try!

Peach Coconut Muffins // journal de jalune



1½ cups almond flour

¼ cup oat flour (I grind up oats in a coffee grinder)

¼ cup unsweetened shredded coconut flakes

1 teaspoon cinnamon, divided in half

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

¼ cup melted coconut oil

¼ maple syrup

¼ honey

½ teaspoon vanilla extract

1 cup peeled and diced peaches (about 2 peaches)



Preheat oven to 350 degrees.

Line muffin tin with muffin cups.

In a large bowl, combine all of the dry ingredients.

In a separate bowl, mix all of the wet ingredients, except for peaches.

In a medium bowl, coat the diced peaches with the other ½ teaspoon of cinnamon. Leave about ¼ cup of peaches aside for topping.

Add wet ingredients and peaches to the dry and fold together.

Spoon batter into muffins tins (about ¾ of the way).

Top muffins with the leftover peaches (and more coconut flakes if desired).

Bake for 25 minutes or until a toothpick comes out clean.

Remove from oven and let cool for a few minutes before transferring to a cooling rack.

Makes 12 muffins

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