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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.

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.

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.

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.

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.

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!

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.

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.

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.

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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.
Recipe By: Cheryl Malik
4.95 from 18 votes

Peach Ginger Paleo Muffins

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Gluten-Free, Grain-Free, Dairy-Free
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10 muffins

Ingredients

  • 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

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.

Approximate Information for One Serving

Serving Size: 1muffinCalories: 230calProtein: 6gFat: 16gSaturated Fat: 7gTrans Fat: 0.01gCholesterol: 56mgSodium: 88mgPotassium: 226mgTotal Carbs: 16gFiber: 3gSugar: 13gNet Carbs: 13gVitamin A: 1200IUVitamin C: 1mgCalcium: 56mgIron: 2mg
Nutrition Disclaimers
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.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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38 Comments

  1. my FAVORITE paleo muffin recipe to date. These are wonderful! I would give 10 stars if I could…5 stars

    Reply

    1. Yes! It will work as a loaf. Similar to our Gluten Free Zucchini Bread recipe, it would need to bake for 40-50 minutes. I would bake for 30 minutes, and check the center for doneness. Just keep an eye on it so it doesn’t burn on the edges!5 stars

      Reply

  3. 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!5 stars

    Reply

  4. 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!

    Reply

    1. 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!5 stars

      Reply

  5. Your recipe is missing the amount of peaches to add. It just says, “one peaches”. Can you please tell me what the correct measurement should be. I would love to try these!

    Reply

  6. 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!!!5 stars

    Reply

  7. Great recipe! They came out beautiful and delicious. Thanks for developing it and sharing with us!5 stars

    Reply

  8. Made the recipe without peaches and it was fantastic! What step do you add the grated ginger, with the other wet ingredients? I usually bake with grated fresh ginger instead of dried powdered ginger. I’ll throw about an inch into whatever sweet potato pie filling or other recipe I’m making.

    Reply

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