health, Recipes

Paleo Ginger-Peach Muffins (Gluten-free, vegan option, nut-free)


It’s officially peach season, baby! I never used to be a huge peach fan, but they’ve really grown on me in the last few years. Can you really beat biting into a ripe, juicy peach on a hot day? Okay, maybe some sweet watermelon can beat it. What’s your favorite summer fruit?


If you’ve been following me for awhile, you’ll know I have a major obsession with ginger.   I couldn’t resist adding some to these muffins for a serious flavor explosion in your mouth. I feel like these muffins really encompass summer in a bite.


Paleo Ginger-Peach Muffins

Makes 12


-1 cup tiger nut flour (I use the Anthony’s brand that is linked. I made a batch using a different brand and had to add extra flour because it wasn’t quite as absorbent. So please be aware that if you use different brands of flour from me, you may have to adjust the proportions)

-1/2 cup cassava flour

-1/4 cup tapioca starch or arrowroot flour

– 1/2 tsp baking soda

-1/2 tsp dried ginger

-1/4 cup maple syrup

-1/4 cup oil coconut oil

-1/2 cup non-dairy milk (I use coconut milk)

-1 egg substitute, I use Bob’s Red Mill (you can use a real egg and do not have to add the egg yolk if you do so)

-1 egg yolk (leave out for vegan)

-1 tsp vanilla

-1/8 tsp salt

-1 tsp fresh grated ginger

-1 tsp apple cider vinegar

-1 cup of diced peaches


Preheat the oven to 350F.

Mix all dry ingredients in a small bowl (flours, baking soda, salt, and ginger).

Beat all wet ingredients in a large bowl except the apple cider vinegar and peaches.  Once your wet ingredients are thoroughly blended together, add the ACV and dry ingredients and mix to combine.

Fold in the peaches to the batter.

Evenly distribute batter in lined muffin tin (you should get 12 muffins) and bake for 25-27 minutes until golden and a toothpick comes out clean. Let cool in the muffin tin most of the way then you can remove and finish cooling on a wire rack.

These keep in the fridge in an airtight container for a week.



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