Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F. Place paper liners in 10 cups in a muffin tin.
- 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.
- 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.
- 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.
Notes
Recipe adapted from 40 Aprons
- Prep Time: 20 minutes
- Cook Time: 30 minutes