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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.

Peach Ginger Paleo Muffins


Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • pinch salt
  • pinch ground cinnamon
  • 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

  1. Preheat the oven to 350°. Line a muffin tin with 10 muffin liners.
  2. In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, pinch cinnamon, and ground ginger.
  3. In a large bowl, whisk together the wet ingredients: eggs, coconut oil, honey, and vanilla extract.
  4. Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and diced peaches.
  5. 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.
  6. Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.