Gluten Free Peach Muffins

I bake a lot. But if you read my food blog you wouldn’t really be able to tell considering I haven’t posted an abundance of baking recipes. I figured it is about time. So here is a little something I whipped up and adapted from a recipe from You better hurry though peaches are going out of season faster than Old Navy cargo pants.
  1 1/3 cups almond meal/flour
    1 cup sorghum flour or brown rice flour
    1/2 cup potato or tapioca starch
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1 1/2 teaspoons baking powder
    3/4 teaspoon xanthan gum
    3/4 teaspoon ground cinnamon
    1 1/2 cups fresh peaches, diced
    1 teaspoon coconut oil or vegan butter
    sprinkle brown sugar
    sprinkle potato starch
    1 1/3 cups organic light brown sugar, packed
    2 tablespoons ground flaxseed combined with 6 tablespoons hot water
    3 teaspoons vanilla extract
    1 teaspoon fresh lemon juice
    2 tablespoons coconut oil (any oil works)
    1/2-3/4 cup nondairy milk (I use almond milk)   


1. Whisk together the dry ingredients. Preheat oven to 375 degrees F. Grease or line a muffin tin.

2. Precook the peaches for a bit in a pan with 1 teaspoon coconut oil or vegan butter. Sprinkle with a bit of brown sugar and potato starch. Stir the peaches until coated. Heat until the peaches start to bubble a little around the edges. Turn heat to low and cook for 5 minutes.

3. In a separate bowl , combine the sugar, flax eggs, vanilla, lemon, and coconut oil. Mix well.

4. Combine the wet ingredients with the dry and add milk, as needed. Add in the peaches and stir until combined. Spoon the mixture into a prepared muffin tin and bake for approximately 23-25 minutes.

1 comment
  1. Amber made these for me and I had some as a treat when I returned from vacation. They are DELICIOUS! So moist you'd have to call them "finger lickin' good!"

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