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Paleo Peach Muffins #SundaySupper

  • Total Time: 50 minutes
  • Yield: 10 muffins 1x


  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 large eggs
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 2 cups peaches, diced


  1. Preheat oven to 350 degrees F. Place paper liners in 10 cups in a muffin tin.
  2. In a large bowl, whisk together eggs, oil, honey, and vanilla. Stir in almond flour, coconut flour, baking soda, cinnamon, and ginger. Mix until combined. Stir in peaches until distributed.
  3. Scoop batter into the prepared muffin tin and bake about 30 minutes until a toothpick comes out of the center clean or with a few moist crumbs. If the muffins are getting too brown on top and need more time to cook in the center, tent them with foil.
  4. Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.


Recipe adapted from 40 Aprons

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes