These gluten-free Peach Vanilla Muffins are an amazing way to use up those fresh peaches! They are easy to prepare, and make for a lower sugar, nutrient-packed snack or treat! {Gluten-free, paleo, & no refined sugar}
I always get so excited when peach season rolls around. There’s nothing better than biting into a fresh juicy peach from the market.
I love them so much that I pretty much incorporate them into EVERYTHING.
After all, you have fully maximize peach season, right??
Some of my favourite recipes to make use of peaches is this Peach Crumble and Peach Pie Overnight Oats.
So much peachy flavour!
A few weeks ago, I made these Peach Vanilla Muffins as my latest experiment and instantly fell in love.
Talk about delicious!
Reasons to love these Muffins:
- They smell divine. Just take a whiff of the batter. That in itself will make you want to lick the entire bowl, which is tempting but not recommended.
- They basically taste like a peach cake, with a moist and dense coffee cake-like consistency.
- They are lower in sugar than your typical muffin, but you’d never know it!
- The peaches add a dose of vitamin C, A, fibre and potassium!
- They are full of healthy fats since their base consists of almond flour.
- They are freezer-friendly so you can make up a batch in advance and can eat them as you please without having to worry about them going to waste.
- They make a tasty and healthier snack when you’re craving something on the sweeter side.
- They’re moist with the taste of mouthwatering peaches in every bite.
I’m sure I could go on, but I think that’s enough reasons to get busy making these muffins NOW ;)
How to make Gluten-free Peach Vanilla Muffins
These muffins take only a few short minutes to prepare which makes them even more appealing!
To get started, simply mix together the almond flour, coconut flour, cinnamon, baking soda, and salt, making sure to break up any lumps.
In a separate bowl, mix together the eggs, maple syrup, vanilla, and coconut oil.
Pour the wet ingredients into the dry and stir well.
Gently fold in the freshly chopped peaches. The chunks should still mostly remain intact.
Line a muffin tin with silicone muffin liners or paper liners.
Divide the muffin mixture among ten of the cups.
Bake at 350 degrees F for 20-25 minutes or until inserted toothpick comes out clean.
They may seem a bit soft when they first come out of the oven.
Allow them to cool for at least half an hour before removing from the pan. This will help prevent them from sticking to the muffin cups.
Can I freeze these Peach Vanilla Muffins?
Yes! In fact, I have a batch in my freezer right now! Super handy for the hubs to take to work since muffins are pretty much his favourite snack!
Simply store the muffins in an airtight container or in large ziploc bags. If stacking them, separate with a piece of parchment paper to prevent them from sticking together.
To defrost the muffins, place in the fridge overnight or leave at room temperature for several hours.
If you need a muffin right away, pop it the microwave for 30-60 seconds.
It will be all warm and fluffy and delicious.
And before you put it in your mouth, sniff the muffin.
Totally weird recommendation, I know, but don’t skip this step.
If you don’t smell the muffin, you’re totally missing out.
It’s all part of the sensory experience.
Make. Smell. Devour ;)
Other healthy muffin recipes:
Did you make this recipe? Scroll down to leave a rating and review!
Flourless Peach Vanilla Muffins
Ingredients
Dry ingredients:
- 1 1/2 cups almond flour
- 2 1/2 tbsp. coconut flour
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Wet ingredients:
- 2 eggs beaten
- 1/4 cup maple syrup
- 2 tbsp. refined coconut oil melted
- 2 tsp. vanilla extract
- 1 cup fresh diced peaches
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with ten silicone baking cups or paper cup liners.
- In a large bowl, mix together the dry ingredients, making sure to break up any lumps. In a separate bowl, mix together the wet ingredients.
- Pour the wet ingredients into the dry and mix until combined. The mixture will be fairly thick. Fold in the freshly chopped peaches.
- Evenly distribute the mixture among the muffin cups. Bake for 20-25 minutes or until inserted tooth pick comes out clean. Allow to cool for at least 10 minutes before removing from liner.
Great recipe. I made them in silicon donut shaped pans and used sugar free syrup in place of maple syrup. Added some blueberries too. Came out great!
Love how you made this recipe in a donut pan with blueberries! I’ll definitely have to try that out! Thanks so much for sharing your modifications…I’m so happy you enjoyed the recipe :)
Can I use honey instead of maple syrup,in the gluten free peach vanilla muffins ??
Yes, you can sub in honey!
Can you use can peaches packed in water
I haven’t personally tried using canned peaches, but I would imagine that it would work out okay. Just make sure that you drain them well so that they don’t add too much moisture to the muffins. Let me know how it goes if you try it!
This recipe was so good! I used a silicon cupcake pan and didn’t use the liners. Next time I will use liners. I also sprinkled some golden monk fruit sweetener on top prior to baking. They came out very good. Will make again.
Thanks so much Shana! That’s a great idea using a silicon cupcake pan and a little extra monk fruit sweetener on top! Sounds delicious!