Chunks of fresh peaches are baked into this peach paleo muffins recipe. The flavor of the peaches is enhanced with almond, honey and lemon. So easy and perfect for summer!
I found some beautiful homegrown peaches at the farmers market and was inspired to make peach muffins. I always use fresh summer peaches in my peach blueberry crisp and peach coconut smoothie, but this was the first time I baked them in muffins.
I can't imagine why I didn't think of it sooner. I love the chunks of peaches baked into the cake-like muffins. The flavor of the fresh peaches is wonderful with the almond flour, honey and lemon.
I've tried making these peach muffins with frozen peaches and they're just not the same. Fresh homegrown peaches are so much more flavorful than frozen. Luckily they're in season this time of year.
So if you're wondering what to do with all those summer peaches, try baking some fresh peach muffins.
These paleo peach muffins are gluten-free, grain-free, and perfect for sunny mornings. This post contains affiliate links to recommended products. You can read my full disclosure here.
Chunks of fresh peaches are baked into this peach paleo muffins recipe.
Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and gently fold in peaches.
Use a large ice cream or cookie scoop to fill muffin cups 3/4 full.
Bake for 25 - 30 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.