These peach ginger paleo muffins are moist and tender, full of fruity, fresh peaches and earthy ginger. The best thing about these paleo muffins? Grain-free, gluten-free, and refined sugar-free, these make an awesome paleo breakfast, too…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- pinch salt
- pinch ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon fresh ginger, grated
- 3 large eggs, room temperature
- 1/3 cup refined coconut oil, melted and cooled (using unrefined will work fine, but will result in a slightly coconutty taste)
- 1/3 cup honey
- 2 teaspoons vanilla
- 1/2 cup grated carrots
- 1 cup diced peaches, fresh or frozen
- Preheat the oven to 350°. Line a muffin tin with 10 muffin liners.
- In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, pinch cinnamon, and ground ginger.
- In a large bowl, whisk together the wet ingredients: eggs, coconut oil, honey, and vanilla extract.
- Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and diced peaches.
- Scoop into prepared muffin tins, filling almost completely full.
- They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean.
- My smaller muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.
- Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.