These peach ginger paleo muffins are moist and tender, full of fruity, fresh peaches and earthy ginger. The best thing about these paleo muffins? They don’t taste like they’re paleo! Grain-free, gluten-free, and refined sugar-free, these make an awesome paleo breakfast, too.
So, I had three of these for breakfast.
I whipped them together furiously, while Leo sat in his little chair, watching some kids movie, spooning globs of yogurt into his mouth and onto his face.
“Uh oh! Whoa!” he’d exclaim to me, pointing at the TV.
Meanwhile, I’m grating and whisking and stirring and spooning, desperate to make a paleo muffins recipe that doesn’t taste paleo. You see… the night before it occurred to me to make peach ginger paleo muffins to celebrate the launch of a very special product to me. I’ve been a giant fan of Honest® Tea for years, but when they came out with unsweetened Peach Ginger Honest® Tea, I about fainted.
Considering I do regular Whole30s and can’t have any sweetener in my beverages, the news of this product could not have been more welcome. I even posted excitedly about it in our Facebook Whole30 Support Group – a new, super easy Whole30-approved beverage for us! Even better? It’s organic and Fair Trade. Winwinwinwinwin.
So I wanted to create a recipe inspired by this unsweetened Peach Ginger Honest® Tea, something that would pair well with a bottle. And peach ginger paleo muffins seemed like just the thing. I headed to the organic section of my local Kroger and picked up a few bottles to get inspired…
And I tested a recipe after we came home from dinner, but what came out of the oven was a decidedly paleo muffin.
Not good enough.
I posted in our Facebook community, The Paleo Group, lamenting how hard paleo baking can be! Too often, we end up with healthy-tasting treats, which aren’t… really treats at all, are they? Grainy or dry, I just can’t bring myself to waste the $23 in almond meal on anything less than truly delish paleo baking.
So there was a lot riding on that Peach Ginger Paleo Muffins 2.0 recipe that morning, as Leo sat babbling away next to me in the kitchen. But what resulted was 1000% worth the effort and, let’s face it, heartbreak of the paleo muffins failure that preceded this batch.
So tender, so moist, and so full of flavor, I devoured three of them for breakfast. I broke off a piece of my initial test muffin and handed it to Leo. He shoved the bite into his mouth, chewed thoughtfully for a moment, then immediately demanded More. More. More!
And Leo is, of course, my most honest taste tester.
The best compliment these muffins can possibly get? They don’t taste paleo. Let that sink in for a moment… they’re grain-free, dairy-free, and refined-sugar-free, but they taste like something you’d get at a bakery. What.
These muffins start with a fantastic carrot muffin base, adapted from Texanerin. I wanted the moistness from the carrots and to add a bit of veggie goodness, making them even better for breakfast! The honey adds a delicate sweetness – not too sweet at all – and the coconut oil makes sure they have a wonderful texture.
I folded in diced, fresh peaches for welcome pops of juicy, spring flavor, and paired the fruit with fresh and dried ginger to ground the whole recipe and offer a little something different than the average peach muffin.
More Delicious Baked Goods You’ll Love
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- Paleo Carrot Cake with “Cream Cheese” Frosting (Gluten Free, Dairy Free)
- Paleo Lemon Bars
- Gluten Free Pumpkin Bread
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- Bacon Cookie Butter Cookies
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 pinch salt more or less to taste
- 1 pinch ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 3 large eggs at room temperature
- ⅓ cup refined coconut oil melted and cooled
- ⅓ cup honey
- 2 teaspoons pure vanilla extract
- ½ cup grated carrots
- 1 cup diced peaches fresh or frozen
- Preheat the oven to 350°. Line a muffin tin with 10 muffin liners.
- In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, and ground ginger.
- In a large bowl, whisk together the wet ingredients: eggs, coconut oil, honey, and vanilla extract.
- Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and diced peaches.
- Scoop into prepared muffin tins, filling almost completely full. They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean. My smaller muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.
- Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.