It’s been peach, peach, peaches over at my house for the past week or so. We live by a local fruit stand that sells the best peaches. I feel so in love with them that I decided it would be a good idea to buy a 5lb box. This was probably ambitious since I’ve never canned anything on my own before. If I muster the courage I might try to can some peaches. But in the mean time I am planning on making freezer peach compote and of course there’s peach crisp, peaches and ice cream, and these irresistible peach muffins.These muffins are made with my grain-free flour blend. The cake is light and each muffin is full of juicy peach chunks. Topped with a sweet oat streusel, these are my idea of muffin heaven!
I often add a little lemon juice to my gluten-free baked goods to keep the crumb light and tender. I also wanted to make these muffins completely dairy-free. So many muffin recipes include sour cream or yogurt for moisture and flavor. I find that a combination of unsweetened applesauce, almond milk, and coconut oil creates a moist, gluten-free and dairy-free muffin. The almond flour in my grain-free blend also adds a nice flavor and texture.
I’m such a peach-freak that if pumpkin season wasn’t the season that follows peach season I might have to cry a little. Make these muffins before summer ends!Print
You can skip the streusel topping on these muffins and they are still delicious. Without the topping these could be considered peach cupcakes. They would be delicious topped with cream cheese or buttercream frosting! These muffins are best eaten the day they are made. They also freeze well – to defrost wrap a muffins in a paper towel and microwave for 20-30 seconds.
- 1/3 cup gluten-free oats
- 1/3 cup brown sugar
- 3 tablespoons Erinâ€™s grain-free flour blend
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 cups (280 grams) Erinâ€™s grain-free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup (104 grams) brown sugar
- 1/4 cup (52 grams) white sugar
- 2 eggs
- 1/3 cup coconut oil, melted and slightly cooled
- 3 tablespoons almond milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon lemon juice
- 2 teaspoons vanilla
- 1 1/2 cups diced peaches (about 12 oz)
- Adjust an oven rack to the middle position and preheat oven 350F. Line about 15 muffin cups with paper liners.
- Mix together the ingredients for the streusel and set aside. In a medium bowl, mix together the dry ingredients and set aside.
- In the bowl of a stand mixer, beat together the brown sugar, white sugar, and eggs. Beat on high for 3 minutes until the mixture is slightly fluffy. With the mixer running on low, slowly drizzle in the melted coconut oil. Add the almond milk, applesauce, lemon juice and vanilla. Mix until incorporated.
- With the mixer running on low, slowly add the dry ingredients. Mix until fully combined. Stir in the peaches with a rubber spatula.
- Spoon about 1/4 cup of the batter into each prepared muffin cup filling between 1/2 and 2/3 full. Bake the muffins for 16-18 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
*Be sure your wet ingredients aren’t cold or the coconut oil will clump up when you add them.
*Erin’s Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder – More information here
*For High-Altitude: Add an additional tablespoon of Erin’s Grain-Free Flour Blend. Reduce the granulated sugar by 1 tablespoon. Add 1/2 teaspoon xanthan gum for improved structure.