These gluten-free peachy peach muffins taste great for breakfast or as a snack because they are full of juicy peaches. They are soft, moist, and very satisfying.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup diced peaches.
Instructions: Set the oven to 350F 175C and heat it up. You can line a muffin tin with paper liners. Put almond flour, coconut flour, baking soda, and salt in a large bowl and mix them together. Crack the eggs into a different bowl and mix them with the honey, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Add the diced peaches slowly. Fill up each muffin tin cup about two thirds of the way to the top with batter. Put muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down.
Prep Time: 15 minutes
Cook Time: 25 minutes
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