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. Inspired by the new unsweetened Peach Ginger Honest® Tea, they’re an easy recipe that make a perfect breakfast or snack.
They’re super easy, too. Don’t believe me? Check it out!
Whisk together your dry ingredients in one bowl, and your wet in another.
Combine wet and dry and stir ’til no lumps remain.
Fold in the grated carrots and diced peaches.
Spoon into a lined muffin tray. I filled them to the top for a nice, bakery-style dome.
Bake 20-27 minutes then let cool 5 minutes in the pan. Transfer to a wire baking rack to completely cool.
Peach Ginger Paleo Muffins
Ingredients
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- salt pinch
- ground cinnamon pinch
- 1/2 teaspoon ground ginger
- 1 teaspoon fresh ginger , grated
- 3 large eggs , room temperature
- 1/3 cup refined coconut oil , melted and cooled (using unrefined will work fine, but will result in a slightly coconutty taste)
- 1/3 cup honey
- 2 teaspoons vanilla
- 1/2 cup grated carrots
- 1 cup diced peaches , fresh or frozen
Instructions
- 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.
Hi so trying out the recipe with nectarines instead of peaches because I don’t have any peaches right now, I also added a 1tbs of psyllium husk as I’m trying to add extra fibre right now. They smell amazing and they taste delicious! By the way I got 12 muffins filled to just slightly less than full!
I’m very excited to try this recipe with the Georgia peaches we just ordered. I want to check on how much diced peaches to add. It says “1 diced peaches”— Does that mean 1 cup, ½ cup, or possibly 1 ½? I want to check before I dive in. Thanks!
Thanks for the head’s up! We just transferred the old recipes over to the new recipe card program we use, and some of the measurements got lost on the way. It’s fixed now, and it should be 1 cup!
Just whipped up my first batch of these on a Sunday morning with snow glittering outside. I have been looking for a recipe like this for years! I substituted apple for the carrot (didn’t have any carrots) and oatmeal flour for coconut flour (added a little chia seed as well) and they turned out absolutely amazing. Best GF muffins I’ve ever made. Thank you SOOOO much. The peaches and ginger are just perfect and finally a consistency and texture that actually makes GF taste wonderful. Truly thank you so much!!!
That sounds like the perfect snow day!
Great recipe! They came out beautiful and delicious. Thanks for developing it and sharing with us!
You’re very welcome! I am SO glad to hear that they turned out well for you!
These look amazing! Can you eat them while on a Whole30?
They are so delicious but are not whole30 compliant. 🙂
Hi. Came across these on pinterest. One problem, we have a coconut allergy in our family. I know what to use to sub for the coconut flour but any suggestions on a different oil to use? Thanks.
Any oil that’s on your diet would work here! We prefer coconut, but avocado, canola or any other plant oil would be great.
These muffins are wonderful!! I make them all the time…sometimes I use frozen mango instead of peaches.
Oooh what a genius substitution! I’ll have to try that. I’m so glad you like these as much as we do!
I came across your recipe on Pinterest as I was searching to make some healthy muffins for my husband. The title caught me because it just sounds so yummy and lo and behold I just happen to have all these ingredients on hand! I got right to work and these came out AMAZING. I love love love them, thank you for creating this recipe.
I’ve never done a whole30 but it sounds right up my alley I will be looking into it. Thank you 🙂
I’m so glad you liked them! And I do think you’d love a Whole30 🙂 Thank you so much for your comment!
The recipe calls for 1/2 tsp dry ginger and 1 tsp fresh ginger. Is that suppose to be one or the other?
It’s both! They both give such a different flavor to me, I included them both for warmth and spiciness 🙂
Just wanted you to know I only got 7 muffins from the recipe – I thought all muffin tins were a standard size?
They just came out of the oven so I haven’t tasted one yet but they smell divine!
Huh! I wonder why that is. I do believe most muffin tins are the same size, but you might have a “bakery muffin” size? How high did you dome the batter?
When I did a Whole30 in February, it changed my life too. I never thought I would say that but it did. I do occasionally splurge, especially in the summer, but 90-95 % of the time I eat Whole30 with some Paleo dishes mixed in. Our bodies are so powerful and should be treated well.
I made these muffins and loved them! Posted about them on my blog and I would love if you’d check them out. http://piesandplots.net/paleo-peach-muffins-sundaysupper/
That’s awesome, Laura! Thanks for making them 🙂 I love your blog! I’m totally a hippie myself ?
These look awesome–can’t wait to try! Do you happen to have the nutritional breakdown, i.e., carb count? Thank you!
Hi Mary! I just added a nutrition label to this post – check it out! Thanks 🙂
Hurray for a win! They certainly look delicious!!
Oh, they are sooo good! I hope you try them, Nicole 🙂
where is the actual list of ingredients and recipe? Thanks!!
Sorry – we had a plugin problem! The recipe is back 🙂 Thanks, Sheila, and sorry for the inconvenience!
OMG Cheryl. I wish I could enjoy one of these right now because they look AMAZING. After Whole30, I’m making them for sure!
First of all, can I say just how freaking excited I am that you’re doing a Whole30?! So excited!! And yes, you’ll need one of these after your round 😀