I’ve gotta be honest: I actually am much more of a vegetable fan than fruits. The funny thing is, I’ll take sweet over salty any day. But veggies are always my top choice, even though the rest of my family chooses fruit. With 5 others in my family besides me, they definitely win, so this one’s for them;). And even though peach season is coming to an end, you can still find lots of ripe juicy ones in stores and at farmers markets, which are perfect for these gluten free peach muffins.
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An Easy Recipe for Gluten Free Peach Muffins
I love making muffins for my kids. They’re bite-sized, perfect for packing in lunches, and great for on-the-go. I also like that my homemade ones contain good-for-you ingredients, like these peach muffins: oat and almond flour, a couple of eggs, dairy-free yogurt, a few other ingredients, and let’s not forget those peaches!
Speaking of kids … my 10 year-old helped me make these. They are definitely a quick and straightforward recipe that your kids can help out with in making, which is super important to me.
This muffin recipe includes oat flour. If you are unfamiliar with oat flour, you can certainly buy it as is, or you can put rolled oats into a blender and pulse for 20 or so seconds until it turns into flour. Super easy!
One other note on the recipe: I used melted butter within, but you can replace it with melted coconut oil to make it dairy free.
Easy Gluten Free Peach Muffins contain no refined sugar, are gluten free, can be made dairy free and super tasty! They're a tasty summer treat that are a perfect fit for the lunchbox, too.
- 1 cup oat flour see notes on how to make oat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 eggs
- 6 oz plain or vanilla yogurt I use Kite Hill dairy free
- 1/4 cup honey
- 2 tbsp butter, melted sub coconut oil to make dairy free
- 1 heaping cup peaches, cut into pieces
Preheat the oven to 350 degrees F. Line a muffin tin with liners.
Mix dry ingredients (oat flour through cinnamon). Make a well (hole) in the middle, and add the wet ingredients, but not the peaches just yet. Incorporate the wet into the dry, without over mixing. Gently fold in peaches to combine.
Fill 10 muffin cups with mixture and place in preheated oven. Bake for 20-24 minutes, until tops are lightly golden or until a toothpick inserted in the center of a muffin comes out clean. Cool and enjoy; store leftovers in a refrigerator for best taste.
So now I’m curious: are you more of a fruit or vegetable fan? Or do you enjoy both? I’d love to hear!