Description
Moist, tender, and lightly sweetened, these gluten-free peach muffins are high in protein and low in carb. The ideal busy morning breakfast or on-the-go healthy snack!
Ingredients
- 2 cups almond meal or flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large eggs
- 2 egg whites
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 cup peaches, diced
Instructions
- Step 1: Pre-heat oven to 350 and spray muffin tin with cooking spray.
- Step 2: In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- Step 3: With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, cinnamon, and ginger over medium speed until combined.
- Step 4: Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Step 5: Remove bowl from mixer and use a rubber spatula to gently fold in the diced peaches.
- Step 6: Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan.
- Step 7: Bake for 25 minutes then let cool on a cooling rack.
Notes
Fresh or frozen peaches can work for these muffins, though fresh is preferred. For extra decoration, top with additional diced peaches before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 169 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg