These grain-free, dairy-free and gluten-free muffins are light and not too sweet and they make a perfect paleo breakfast or afternoon snack. Pair them with coffee or tea and share with a friend!
AuthorAngela Sackett | Everyday Welcome
Ingredients
1cupcoconut flour
¼cupalmond flour
1teaspoonbaking powder
pinchof salt
6large eggs
¼cuphoney
⅓cupsalted butter or gheemelted
⅓cupcoconut or almond milk
1teaspoonvanilla bean powderor pure vanilla extract
1teaspoonground ginger
1cupfresh or frozen peachesdiced into small pieces
Crumble:
⅓cupalmond flour
1tablespoonflax meal
¼cupcoconut sugar
1teaspooncinnamon
1tablespoongheesalted butter, or coconut oil, softened
2tablespoonsground or finely chopped pecans
Directions
Preheat the oven to 350°F.
Line a 12-cup muffin pan with paper cups. Set aside.
In a bowl sift together the coconut flour, baking powder and salt.
Using an electric mixer, beat eggs and honey until light and creamy.
Add in the coconut oil, almond milk and vanilla bean and beat until well combined; add flour mixture and continue mixing until fully combined..
Let the batter sit for 5-10 minutes so it can thicken, then gently fold in peaches.
Scoop the batter into the prepared muffin cups and set aside.
To make the crumb topping, combine all ingredients in a bowl and mix with a fork until well combined.
Sprinkle the crumb topping evenly over batter in each cup.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.