Peach season means an overabundance of peaches AKA my dream come true. Yesterday my boyfriend and I endured the humidity and went peach picking. With a pile of peaches sitting on my sink I couldn’t resist trying something new with them. Behold: grain free peach muffins.
Depending on where you live, I would suggest visiting your local farmers market (or farm if possible) to purchase locally grown fruits and veggies. In Pennsylvania (where my parents live), I can drive 15 minutes to a farmers market and purchase locally grown, inexpensive fruit. I can drive 30 minutes to a farm and pick the fruit myself. In California (where I go to college), I’m lucky enough that a neighboring community has a farmers market every Saturday with local goods, as well. I would strongly suggest finding a farmers market near you to get some goodies, and if you’re able to, pick your own. It’s so much fun and definitely worth the extra work.
In Pennsylvania, ‘pick-your-own’ is huge during all seasons whether it’s apples in the fall, Christmas trees in the winter, strawberries in the spring, or peaches in the summer. My favorite season for picking is fall because apple cider is readily available, the air is crisp, and scarf season is in full swing. Still, you can’t beat the fresh, inexpensive summer fruits and veggies. I bought a huge zucchini for $1 at a local farm. (Stay tuned for the delicious dinner I made with that).
Peaches are good in smoothies, in yogurt, as a snack, and as dessert. These muffins are great for both breakfast and dessert. Or any time of day.
You can make these little treats and put the extras in the freezer. When you’re ready to indulge, take one out and place it in the oven (no preheating) and turn the temperature to 325 degrees. Once the oven is preheated, the muffin will be defrosted and ready for your enjoyment.
The ingredients list is very simple: peaches, almond flour, baking soda, sea salt, eggs, ghee, honey, and lemon juice. I substituted fresh squeezed orange juice instead of lemon juice and it turned out great. I only recently started using ghee but have really enjoyed the results so far. For those of you who don’t know, ghee is a type of clarified butter with a slightly different production process. If you want to know more about it, read this.
Just a heads up, I used a muffin pan with 12 muffin cups but the recipe only yielded 9 muffins for me. If you have the same issue, you can fill the remaining cups halfway with water for even cooking. This isn’t necessary but I was taught that this helps keep things balanced.
The base for these muffins is very simple and works great with blueberries, strawberries, apples (with cinnamon), and whatever else you want. It’s a very standard base that seems versatile when it comes to experimenting.
ADVICE: If you cook/bake often, I would strongly suggest purchasing a cooking scale. I’ve noticed a lot of recipes today measure things out using a scale and the conversion to cups isn’t 100% accurate. For best results, purchase a scale and measure the ingredients using that. You can purchase inexpensive ones, like this. I recently purchased the OXO 11-lb capacity Food Scale and am very happy with it.
- 1 cup peeled & diced fresh peaches
- 200 grams almond flour (little less than 2 cups)
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 3 eggs
- 2 tablespoons ghee, melted
- 2 tablespoons honey
- 1 tablespoon lemon juice (or orange juice)
- Preheat the oven to 325 degrees and grease a muffin tin.
- Combine dry ingredients in a large bowl. Combine wet ingredients in a medium bowl, then stir the wet ingredients into the dry ingredients. Gently fold in the peaches.
- Fill the muffin cups ¾ full.
- Bake for 25-30 minutes or until golden brown. Insert a toothpick into the center and check to see that it comes out clean.
- Cool on wire rack.
- Enjoy while warm. Freeze remaining muffins in the an airtight container.