Almond Flour Peach Muffins

4.81 stars average

Almond Flour Peach Muffins

Moist, tender, and lightly sweetened, these gluten-free peach muffins are high in protein and low in carb. The ideal busy morning breakfast or on-the-go healthy snack!

Course Baked Goods, Snack

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 169kcal

Author Liz Della Croce

Ingredients

2 cups almond meal or flour
½ teaspoon baking soda
⅛ teaspoon salt
2 large eggs
2 egg whites
¼ cup honey
2 tablespoons extra virgin olive oil
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon ground ginger
1 cup Peaches diced - about 1 peach

Instructions

Pre-heat oven to 350 and spray muffin tin with cooking spray.
In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
2 cups almond meal or flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, cinnamon, and ginger over medium speed until combined.
2 large eggs, 2 egg whites, 1/4 cup honey, 2 tablespoons extra virgin olive oil, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger
Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
Remove bowl from mixer and use a rubber spatula to gently fold in the diced peaches.
1 cup Peaches
Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 medium muffins.
Bake for 25 minutes then let cool on a cooling rack.

Nutrition