Dairy & Gluten Free Peach Muffin Recipe
Looking for something to bake this weekend? Give this Dairy & Gluten Free Peach Muffin recipe a shot! The muffins are light and fluffy and filled with bites of juicy peaches.
Now that peaches are coming into season, I thought it would be fun for this month’s Almond Breeze recipe to feature my favorite juicy summer fruit. I’ve been loving peaches and nectarines lately – they’re great with plain Greek yogurt or cottage cheese and some nuts for a healthy and quick breakfast. Next on the peach-love docket was clearly muffins.
Do you guys remember when I was completely obsessed with muffins? For those who have been reading for a few years now, you’ll know that there was a period of time back in the blog’s early days where I basically shared a muffin recipe every week It was kind of out of control. Here are a few old favorites: Carrot Cake Muffins , Zesty Lemon Zucchini Muffins , Whole Wheat Peanut Butter & Jelly Muffins , Scrambled Egg Muffins Anyway, I’m sure you’re all extremely pumped that muffins have now made a comeback on this blog. You’re welcome.
This recipe pairs sweet, juicy peaches with almond and oat flour (you can either grind your own using rolled oats or buy it pre-ground) to keep the muffin gluten free. FYI – if you do need this recipe to remain gluten free, make sure to buy GF certified oats or GF certified oat flour Otherwise, you can sub in whole wheat pastry flour for the oat flour if you like! You can also swap out the coconut sugar for regular sugar if you want, and if you’re not a coconut fan, don’t worry, you can’t taste the coconut oil (or sugar) in this recipe!
Here’s the recipe. Hope you love them! If you’re not dairy free, try one crumbled on top of Greek yogurt or cottage cheese for a protein-packed breakfast or snack, or have one with a couple hard boiled eggs. Perfect as a healthy on the go meal!
Dairy & Gluten Free Peach Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
These muffins are light, fluffy, and perfectly peachy! They’re the perfect addition to any breakfast spread whether you’re gluten free or not. With whole grain oats, healthy fats, and sweet, juicy peaches, you can’t go wrong.
1/2 cup almond flour
1/4 cup ground flax
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup melted coconut oil
1 1/2 cups diced peaches + more for topping (optional)
Preheat oven to 350 degrees F.
Whisk together the oat flour, almond flour, flax, baking powder, and baking soda in a large bowl.
In a separate bowl, stir together the coconut sugar and melted coconut oil. Add in the eggs and Almond Breeze, stirring until smooth.
Add the wet ingredients to the dry, stirring until just combined. Add in the diced peaches.
Divide the batter evenly among a muffin tin (greased to prevent sticking, or use paper muffin cups) and top with extra peaches, if desired.
Bake for 20-25 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
Enjoy and don’t burn your tongue! 😉