Reason 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!
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
¼ cup melted coconut oil
¼ maple syrup
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