Made with fresh peaches, this gluten-free peach muffins recipe is the absolute best way to celebrate peach season! It’s seriously easy to make and loaded with fresh peach flavor!
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Easy Gluten-Free Peach Muffins
If you’ve got a bunch of fresh peaches kicking around, you’ll definitely want to try out these almond flour peach muffins!
By starting with a base of almond and coconut flour, these easy peach muffins are naturally gluten-free and lower in sugar. They’re also appropriate for people on the paleo diet since they are dairy-free.
Beyond the nutritional factors, they’re also packed with moisture and are just plain tasty!
Why We Love These Almond Flour Peach Muffins
- Easy peasy: To make these healthy peach muffins, mix the dry and wet ingredients separately, then combine them and fold in the peaches. No fancy equipment needed!
- Fantastic flavor: This peach muffin recipe is made with real, fresh peaches, and that fresh peach juice soaks into every bite. Perfect for a peach lover!
- Naturally sweetened: Not only are these fresh peach muffins gluten-free, but they’re also naturally sweetened with applesauce and a little maple syrup, and are lower in sugar than your classic bakery-style muffins.
Ingredient Notes
Dry ingredients:
- Almond flour: This recipe calls for a mix of almond and coconut flour instead of all purpose flour. This is a classic gluten free flour mix and tastes terrific in these peach almond muffins.
- Coconut flour: Naturally high in fat and low in carbs, coconut and almond flour can be enjoyed on a low carb diet.
- Cinnamon: Cinnamon smells lovely in the oven, and the flavor pairs perfectly with these sweet peach muffins.
- Baking soda: Adding a leavening agent like baking soda is essential to make your healthy peach muffins light and fluffy.
- Salt: Salt will help activate the baking soda to make it rise, and it will also enhance all the flavors in your peach muffins.
Wet ingredients:
- Eggs: Egg will help bind the peach muffin batter together and rise to get the perfect texture.
- Maple syrup: This is the only sweetener in this recipe besides applesauce. You can also use honey or agave syrup if you prefer.
- Unsweetened applesauce: Use storebought or homemade unsweetened applesauce to give these homemade muffins a tender texture without using as much oil.
- Coconut oil: Muffins require some sort of liquid fat, and melted coconut oil is a great option. You can also use melted butter.
- Add a splash of vanilla extract To give these muffins a delicious scent and sweet flavor. You could easily substitute almond extract to play up the almond flavor.
- Fresh diced peaches: Fold fresh juicy peaches into the batter at the last minute to keep the pieces intact. You can also press extra pieces into the top of the muffins for more flavor.
Step by Step Instructions
1. Heat oven to 350 degrees F. Line a muffin tin with ten silicone baking cups or paper cup liners.
2. 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.
3. Pour the wet ingredients into the dry and mix until combined. It will be a fairly thick batter. Fold in the freshly chopped peaches.
4. Evenly divide batter among the muffin cups. Bake for 25-28 minutes or until inserted toothpick comes out clean. Allow to cool for at least 10 minutes on a cooling rack before removing from liner.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Peach Muffins
- When incorporating the peaches, gently fold them into the batter. Since ripe fruit is delicate, it’s best to minimize any excessive handling.
- You can use a cookie scoop to make it easier to divide the muffin mixture between the muffin cups.
- If you have some extra peaches kicking around, feel free to dice up an extra one and press some of the diced pieces into the top of each muffin before baking.
- Because these muffins are made with almond flour, they’re more likely to stick to paper liners. Use silicone muffin cups if you have them for best results.
Recipe FAQs
Yes, but canned peaches must be strained really well to avoid making the muffin batter too wet. It’s best to choose peaches packed in water or juice instead of syrup to reduce the sugar content.
Almond flour is dryer than regular flour, so it can be crumbly. The secret is to use ingredients that add moisture and density to hold the almond flour together, like applesauce, sour cream, yogurt, eggs, or oil. It’s also beneficial to combine almond flour with coconut flour because when combined, they act more like all purpose flour in recipes.
The best way to make peach muffins without dairy is to use a recipe specially formulated for it. In recipes, dairy works in specific ways that can be hard to swap 1:1. This gluten free peach muffin recipe is made using applesauce and melted coconut oil instead of any dairy, so it’s a great alternative for people looking for dairy-free muffins.
Storage Guidelines
Store leftover muffins in an airtight container at room temperature for 4-5 days.
To store these delicious peach muffins for longer, place them in a freezer-safe Ziploc bag and store them in the freezer for 1-2 months. Thaw frozen muffins in the fridge overnight or until tender.
Serving Suggestions
These paleo peach muffins taste wonderful as a snack but can also be served for breakfast or as a dessert! I like to warm one up and eat it with a little vanilla ice cream for a summertime treat.
You can also serve them up with:
- Yogurt
- Fresh fruit
- Mini Egg Bites
- Scrambled Eggs without Milk
- Raspberry Banana Protein Smoothie
- Peach Rooibos Iced Tea
- Strawberry Chia Jam
More Healthy Muffin Recipes
- Gluten Free Apple Cinnamon Muffins
- Kodiak Cakes Muffins
- Banana Muffins with Applesauce
- Green Smoothie Muffins
- Honey Bran Muffins
- Almond Butter Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Gluten-free Peach Muffin Recipe {with Almond Flour}
Ingredients
Dry ingredients:
- 1 1/2 cups almond flour
- 2 1/2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients:
- 3 eggs beaten
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 tablespoons coconut oil melted
- 2 teaspoons 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 25-28 minutes or until inserted tooth pick comes out clean. Allow to cool for at least 10 minutes before removing from liner.
Notes
-
- When incorporating the peaches, gently fold them into the batter. Since ripe fruit is delicate, it’s best to minimize any excessive handling.
-
- You can use a cookie scoop to make it easier to divide the muffin mixture between the muffin cups.
-
- If you have some extra peaches kicking around, feel free to dice up an extra one and press some of the diced pieces into the top of each muffin before baking.
-
- Because these muffins are made with almond flour, they’re more likely to stick to paper liners. Use silicone baking cups if you have them for best results.
Nutrition
This recipe was originally posted in July 2019 and was updated July 2023 to include more helpful tips and photos.
Hi, is it possible to use frozen diced peaches??
Thanks!!
I haven’t personally tried it with frozen peaches. My only concern would be that they would give off too much liquid and the muffins would be too moist. If you try it, I would let the peaches thaw first and then drain as much liquid as possible before adding them in with the other ingredients. Let me know how it goes if you try it out!
what can I sub coconut flour with? tia
The coconut flour is needed in order to ensure the muffins aren’t too moist. I haven’t tested any substitutes for coconut flour, so unfortunately I don’t have any suitable recommendations. Sorry about that!
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!