Peach Muffins Recipe (Paleo, Grain Free)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 4 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 cup melted coconut oil butter or ghee
- 1/2 cup full fat coconut milk or milk of choice (i use thi
- 1/4 to 1/3 cup (use more or less depending on your swe maple syrup or coconut sugar (i use this)
- 1 teaspoon pure vanilla extract (i use this)
- 1/2 cup coconut flour (i use this)
- 1 cup diced peaches (about 1 large peach)
- 1/2 heaping cup diced peaches
- 1/2 cup chopped nuts of choice
- 1 tablespoon honey maple syrup or coconut sugar
- Carbohydrate 2.09255041666667 g
- Cholesterol 21.96875 mg
- Fat 8.0330025 g
- Fiber 0.0862874975204468 g
- Protein 1.43846291666667 g
- Saturated Fat 5.08288395833333 g
- Serving Size 1 1 muffin (51g)
- Sodium 170.0425 mg
- Sugar 2.00626291914622 g
- Trans Fat 0.556363291666666 g
- Calories 85 calories
Preheat oven to 350 degrees F.In a medium mixing bowl, mix together the eggs, coconut oil, milk of choice, honey and vanilla extract until well blended. Add in the coconut flour, baking soda, cinnamon and sea salt and mix until smooth. Fold in 1 cup of diced peaches.Fill 12 regular size muffin liners ¾ full with your peach batter and bake for 15 minutes.While baking, let's make the simple cinnamon nut topping: Mix together ½ heaping cup diced peaches, chopped nuts, honey and cinnamon. Set aside.Once the 15 minute timer goes off, take the muffins out of the oven (they won't be fully cooked yet!) and add a heaping teaspoon or two of topping over teach muffin.Put back in the oven and bake for 15-20 minutes longer until muffins are golden brown and cooked throughout. Let sit for at least 15 minutes before serving.
