Chunks of fresh peaches are baked into this paleo peach muffins recipe. The flavor of the peaches is enhanced with almond, honey, and lemon. So easy and perfect for summer!
Some beautiful homegrown peaches at the farmers market were the inspiration for these fresh 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.
The flavor of the fresh peaches is wonderful with the almond flour, honey, and lemon. I love the chunks of peaches baked into the cake-like muffins and I can’t imagine why I didn’t think of it sooner.
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Fresh Peach Muffin Recipe
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.
Local homegrown peaches are the best if you can find them. But if you can’t, look for freestone peaches (that means the pit will be easy to remove when you peel and dice the peaches). I find firm yellow peaches are the best type for baking grain-free muffins. They hold up well to the almond flour and won’t make the batter too moist.
This recipe couldn’t be simpler. It’s made using the “muffin method”—all the dry ingredients are combined in a large bowl and the wet ingredients are whisked together in another bowl. Then you just stir the wet ingredients into the almond flour mixture and fold in the peaches.
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.