Description
These gluten-free peach muffins have a light crumb and sweet and juicy bites of peaches. Can be made with fresh, canned, or frozen peaches.
Ingredients
- 2 cups gluten-free flour*
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground ginger
- ½ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar
- ½ cup avocado oil or melted coconut oil
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups fresh peaches, chopped small**, approximately 1 lb of peaches needed
Glaze Ingredients
- ⅓ cup powdered sugar
- 1 tablespoon unsweetened almond milk
Instructions
- Whisk together gluten-free flour, baking powder, baking soda, sea salt, and ground ginger in a medium mixing bowl. Set aside.
- Mix almond milk with apple cider vinegar in a glass measuring cup. Set aside.
- In a large bowl, combine the oil and sugar, and then mix in the eggs and vanilla extract. Next, add in the flour mixture and the almond milk mixture and thoroughly combine.
- Fold in the diced peaches. Let the batter sit for 10 minutes.
- Preheat oven to 425°F. Prepare a 12-cup muffin by spraying with gluten-free non-stick spray or use cupcake liners and spray them as well.
- Fill the muffin cups to almost full and bake for 5 minutes. Then reduce oven temperature to 350°F and bake for an additional 18-20 minutes. Use a toothpick to determine if the muffins are done by inserting it in the center; it should come out clean or with just a couple of crumbs on it.
- Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Then remove the muffins to the wire rack to continue cooling.
- Mix the glaze ingredients and drizzle over the muffins once they are cooled.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use a different gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Oil: Use avocado oil or melted expeller-pressed coconut oil. The expeller-pressed coconut oil has a very mild flavor and does not taste like coconut.
**Peaches:
Fresh peaches – 4 to 5 peaches should give you 2 cups of small-diced peaches, approximately 1 lb of peaches needed.
Frozen peaches – About 3-4 cups of frozen peaches, thawed and drained, should give you about 2 cups.
Canned peaches – Use 2 15-oz cans of sliced peaches in juice only. Drain. Be sure it’s gluten-free. For both frozen and canned peaches, after thawing and draining, you will need to pat them dry with a paper towel and then dice them into small pieces.
The nutrition facts provided below are estimates.
Nutrition
- Serving Size: 1 muffins
- Calories: 245
- Sugar: 22.1 g
- Sodium: 183.7 mg
- Fat: 9.6 g
- Carbohydrates: 40 g
- Protein: 1 g
- Cholesterol: 0 mg