PEACH WALNUT MUFFINS

GLUTEN FREE / PALEO

peach walnut muffins by kalejunkie

PEACH WALNUT MUFFINS

INGREDIENTS

FOR THE MUFFINS:
1/2 cup coconut flour
3 eggs
1 tsp baking soda
1 tsp cinnamon
pinch nutmeg
1/2 cup full fat coconut milk
1/4 cup maple syrup
1/4 cup melted coconut oil (or ghee)
1 cup fresh peach (I used one white peach), chopped in small pieces
pinch sea salt
FOR THE TOPPING:
1 cup fresh peach (I used a white peach), chopped in small pieces
1/2 cup chopped walnuts
2 tb maple syrup
1 tsp cinnamon

NEW!!! PEACH WALNUT MUFFINS. You guys asked for more grain free recipes, so I deliver (because I love you all like that! 😘). If you aren’t into peaches, you can use pretty much any fruit of choice—blueberries, nectarines, strawberries, apricots, figs, etc. I recommend that you use fresh, not frozen, fruit, because frozen fruit when melted will get too watery and the muffins will turn out flat! Get fresh berries, it’s summer time, you have no excuses.
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INSTRUCTIONS

Preheat oven to 350.
Line a muffin tin with liners or grease the muffin tin so the muffins don’t stick.
In a medium bowl, whisk together the wet muffin ingredients, including eggs.
Next, add the dry ingredients and stir well.
Fold in the peach. The batter should be thick.
Using a spoon or a cookie scoop, fill each muffin cup with one scoop of batter.
Mix the topping ingredients in a small bowl.
Evenly distribute some of the topping on each muffin.
Bake for 28-30 minutes or until a toothpick comes out clean.
Remove from the oven and let cool.
Enjoy!