July 26, 2017
A sweet summer treat made with ripe organic peaches flavored with cinnamon, almonds and coconut. This snack or dessert is both gluten free, dairy free and Paleo friendly.
1 1/2 cups Chopped Organic Ripe Peaches
2 tbsp Cinnamon
2 1/2 cups Super-Fine Almond Flour, blanched whole almonds
2 tbsp Coconut Flour
1/4 tsp Sea Salt
1/2 tsp Baking Soda
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled
1 tbsp Vanilla Extract
1/3 cup Organic Maple Syrup
1/4 cup Organic Culinary Coconut Milk
2 Pasture-Raised Eggs
1Preheat oven to 350 degrees. Line a muffin pan with liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2Chop peaches into 1/2" squares and toss with 1 Tablespoon of cinnamon. Set aside.
3Mix the remaining dry ingredients in a separate bowl. Set aside.
4Add all wet ingredients to mixer and beat until combined.
5Slowly add dry ingredients to mixer and beat until batter is a bit lumpy.
6Fold in your cinnamon peaches.
7Evenly fill your muffin tins with batter until all 12 are full.
8Bake your sweet peach paleo muffins for 15 to 20 minutes. Check periodically with a toothpick to ensure your muffins are fully cooked.
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