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.
Pro tip: Grain-free muffins can stick to the muffin tin. I use these parchment muffin cups or silicone baking cups to avoid sticking.
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.
More paleo baking recipes
Paleo Peach Muffins Recipe
Ingredients
- 1 cup peeled and diced fresh peaches
- 200 grams almond flour about 2 cups
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3 eggs
- 2 tablespoons ghee melted
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- 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.
MORE PALEO MUFFIN RECIPES TO TRY
Elizabeth S. Hurt (@elizabethshurt)
August 15 at 10:40 pmJust made these..yum! Light and fresh! I think I’ll add some cinnamon and maybe a dash of vanilla extract next time.
ziabaki
August 23 at 3:40 pmI made some conventional peach muffins yesterday and they were amazing but I’d like to to try some paleo ones. These look terrific! I’ll try em and let you know. Love your picture! Well done.
Lisa
August 25 at 10:30 amThank you! I love peaches and have put them in everything lately. I made these muffins for my (non-paleo) family when they were visiting and they were a big hit.
Rachael
September 6 at 12:12 amHello! I’d love to try to make these for my son. He is allergic to wheat, eggs, dairy, soy, rice, corn, potato, beef, barley, mustard. Any ideas for what I could use to replace the flour? And ghee? I could use flax seed gel for the eggs.
Any suggestions greatly appreciated!!!!! Thank you!! 🙂
Lisa
September 6 at 8:27 amHi Rachel! You can substitute coconut oil for the ghee – that works in most recipes. If your son can’t have almond flour, I would start with a recipe that uses coconut flour, like my banana blackberry muffins, and substitute peaches for the blackberries. (Because almond flour and coconut flour are so different, you can’t substitute it in this recipe.) Here’s the link: https://cookeatpaleo.com/paleo-banana-blackberry-muffins/
Christina
November 13 at 11:20 amHi Rachael,
I am also allergic to these things, plus nuts. My heart goes out to you and your son – it is VERY hard to cook for such a problem. I have found that almond flour can be replaced with a combo of 3/4 Flax Seed Meal and 1/4 Arrowroot Starch/Flour. I have made numerous almond muffin and brownie recipes with the flax/arrow blend and it works well. They will be moist, and any not eaten immediately keep better if frozen after cooled, because the flax has a tendency to increase in taste over time. I also compensate for this by increasing the spices and flavoring. Depending on your recipe, the baked good might be a bit gooey on the inside while still hot, so it seems like they are not fully cooked. However, once room temp or cold, they usually are fine. I love mine hot, so I lean toward making recipes that do not have a number of wet ingredients to reduce the gooeyness. Ex, I made one that has honey, applesauce, egg and melted butter. You can guess that those were too gooey when also making them with flax. The flavor was good though. They do tend to be flat rather than nicely rounded on top. Your idea for using flax in place of eggs works well in other things I have tried. I have not tried it in my flax seed meal recipes because I can eat eggs. If you google something like “alternatives to eggs”, some other options will come up. It could be one of those other options will work well in these muffins. It could be that, with so much flax in them already, no other egg replacement is needed. I don’t know.
Hope this helps. Blessings to you and your son.
Christina
I hope this helps.
Laura Dembowski (@piesandplots)
February 9 at 8:20 amI love peach muffins! I can’t believe these are paleo!
Lisa
February 10 at 3:43 pmI love them too – they’re perfect when you have lots of fresh peaches to use up!
Christina
August 3 at 3:42 pmHave you ever tried this with wet almond meal from making almond milk?
Lisa
August 4 at 9:44 amHi Christina, I have never tried this recipe with wet almond meal. I think you would need to dry the almond meal first to use it in this recipe, otherwise the batter would be too wet.
Katie B.
September 7 at 8:40 pmThis recipe is great and easy but my muffins turned out pretty bland 🙁 There’s no peach taste at all and I used more than a cup of peaches. Any ideas?
Lisa
September 11 at 10:52 pmKatie, I found the flavor of the peaches makes a difference in these muffins. When I tried this recipe with frozen peaches, there was not as much peach flavor. But they were amazing with fresh local peaches. You could also try adding a little lemon zest or cinnamon to bring out the flavor.
Rachel
October 3 at 8:58 amI just made these last night and instead of peaches, I used nectarines. These were pretty good. They weren’t sweet enough for my tastes though. They kind of tasted like corn bread, not like a sweet breakfast muffin like I wanted. But they are good for what they are. They cooked really well, they didn’t fall apart like some paleo muffins do. I would make them again but with more fruit.
Tammy
June 25 at 6:02 pmOhhhhEmmmmGeeee, these are delicious! Thank you for the recipe. I look forward to others with different fruits!
Joyce W
July 20 at 8:56 amThese were a hit even with my picky child. I used lemon olive oil instead of ghee and sprinkled tops with coconut sugar. They came out wonderfully! Thank you!
Joyce W.
Lisa
July 20 at 1:22 pmThat’s great – the lemon olive oil sounds delish! Glad you enjoyed them!
Christina
March 21 at 7:18 pmI did a half cup of coconut flour, 2 cups of frozen peaches, fully thawed, and only one egg for a recipe that was much lower histamine, even moister, and still held together very well. I did everything else the same.
Sabrina
July 10 at 9:41 pmgreat time of year for this, love that you’ve done the hard work of adapting the recipe with almond flour, etc., nice change for me at least, thank you!