Description

These delightful Peach Crumble Muffins are gluten free, dairy free, and paleo-friendly. They boast irresistible flavors, easy prep, and include wholesome ingredients like almond flour and fresh peaches, making them a perfect choice for breakfast or a snack.

Ingredients

Scale

1/2 cup blanched almond flour
1/4 cup maple sugar
1 teaspoon cinnamon
pinch sea salt
3 tablespoons refined coconut oil softened
4 large eggs room temperature
1/3 cup unsweetened almond milk
1 tablespoon fresh lemon juice
2/3 cup maple sugar
1/4 cup refined coconut oil melted and cooled
2 teaspoons pure vanilla extract
2 1/4 cups blanched almond flour
1/2 cup tapioca flour or arrowroot
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon
1 1/2 cups finely diced peaches firm-ripe, patted dry if juicy
2/3 cup powdered sugar or monk fruit sweetener
3–4 teaspoons almond milk
1/2 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 350°F and line a 12-cup muffin pan with parchment liners.
Mix together the crumble ingredients with a fork until coarse crumbs form, then refrigerate while preparing the batter.
In a large bowl, whisk together the eggs, almond milk, lemon juice, maple sugar, coconut oil, and vanilla until smooth.
Add almond flour, tapioca flour, baking powder, baking soda, salt, and cinnamon to the bowl. Stir until just combined, then fold in the diced peaches.
Let the batter rest for 3–5 minutes to allow the almond flour to hydrate.
Divide the batter evenly among the muffin cups, filling them almost to the top.
Top generously with the crumble and lightly press it into the batter.
Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack. If making icing, whisk together all icing ingredients while muffins cool, adding milk slowly to achieve desired consistency.

Notes

Make sure the peaches are firm-ripe to avoid excess moisture in the muffins.
These muffins can be stored in an airtight container for up to 3 days at room temperature.
For a sweeter taste, adjust the amount of maple sugar as desired.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 160mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg