Peach muffins are the muffins you didn’t know you were missing in your life. These gluten-free peach muffins are one of the simplest recipes you’ll find and are delicious with both fresh or frozen peaches. Consider yourself warned, if you make these peach muffins once, you’ll make them thrice.
Peaches- An Incredible and Underrated Fruit
Peaches are one of my favorite fruits to bake with (especially for peach muffins!) yet they aren’t too popular or not usually top of mind for many. I remember visiting my great-grandparent’s house as a child and seeing the big peach trees next door. My great-grandpa (Daddy Russell) loved peaches and gave his diabetes a run for its money from time to time- I can only imagine how much he would have loved these peach muffins. I grew up loving peaches but didn’t know in my adult years what makes peaches so great and also how abundant they are in Texas.
What are the nutrition benefits of peaches?
Peaches are just as nutritious as they are tasty. Fiber, Vitamin C and Vitamin A are among the top beneficial nutrients but also pack a powerful antioxidant punch and can be beneficial for digestion. If you’re baking with peaches, it’s a nutrition win.
These peach muffins also have additional fiber from oat flour!
Should I use fresh or frozen peaches?
Fresh or frozen usually depends on the recipe but for these peach muffins and most peach baked goods, both work great. I would generally recommend frozen peaches for smoothies, margaritas (doesn’t a peach margarita sound divine?), ice cream and work well for baking. Fresh peaches make excellent jam, eating by itself or for salads. Additionally, frozen peaches are a nice year-round option while fresh can be best enjoyed in-season.
When are peaches in season?
There are many peach varities so the season varies slightly, but in general, peach season is approximately June-September. You’ll generally see the freshest most juiciest and also best priced peaches at the store during this time. If you’re here in Texas, this is one of my favorite resources for determining when you can pick your own fruit! I’m hopeful we can make a trip to pick our own peaches then come home and make some peach muffins, peach cobbler and maybe even peach ice cream.
So what makes these gluten-free peach muffins so special? To be honest, not much at all- they’re just simple and not an over the top decadent muffin. The bites that have peaches in them are the best (duh!) and if I want to take them up a notch, I enjoy them warm with a small dab of grass-fed butter.
Friendly PSA: Gluten-free muffins can be tricky and if you’re wanting to substitute another flour for the almond flour, please don’t ;). Only make a swap if you have a tried and true substitute. Almond flour is not a 1:1 ratio like some other flours and these muffins have an incredible crumb with the blend of almond and oat flour.
KISS Tip: Freeze any leftover muffins for an easy snack or addition to breakfast. If you don’t have leftovers (which is likely), make a double batch of peach muffins so you can freeze half!
If you’re looking for other peach baked good recipes, I highly recommend this peach cobbler. It’s a family recipe and was my dad’s favorite. I still make it for most holidays and it’s just as delicious as it is special.
KISS Peach Muffins
- 2 cups oat flour
- 2 cups super fine almond flour, packed
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 4 eggs, slightly beaten
- 2/3 cup honey or maple syrup
- 2 tsp vanilla extract
- 1 cup milk of choice
- 2 tbsp coconut or avocado oil
- 2 tsp apple cider vinegar
- 2 cups fresh or frozen peaches, diced into bite-sized pieces
- Preheat oven to 350 degrees F.
- Line 18 muffin cups with liners and spray the inside of the liners with avocado oil spray or non-stick spray of choice.
- Whisk together 2 cups oat flour (reserving 2 tbsp for later), almond flour, salt and baking soda in a large bowl.
- In a second large bowl, mix together the eggs, honey, vanilla extract, milk, oil, and apple cider vinegar until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Toss the peaches in the remaining 2 Tbsp of oat flour and then gently fold the coated peaches into the batter.
- Divide batter evenly between 18 muffin cups, filling 3/4 of the way full.
- Bake for 18-20 minutes or until toothpick inserted comes out clean.
- Remove muffins from oven and allow to cool for 10 minutes, then place on wire rack to finish cooling.
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