It took me a few tries to get this recipe to the point where I was 100% happy with it because I am sooooo not a baker… LOL but I did it, these gluten free muffins turned out amazing!
A little over a week ago we went to Charlottesville and one of the things we did was to go Peach picking. I picked a few extra peaches for this gluten free muffin recipe since I knew I almost had it right (my first attempt was with different fruit and my later two attempts were with peaches and banana).
To top it off, Adam made delicious Almond Butter (coming soon to the blog) which we spread on these muffins. O EM GEE! They were extra heavenly and very filling! Hope you enjoy! <3
- 1 cup gluten free flour (Trader Joe's)
- 1 cup almond meal (Trader Joe's)
- 1 tbsp baking powder
- ½ tsp Salt
- ¼ cup chopped walnutsoptional but my hubby says they really make the muffins amazing
- 1¼ cup brown sugar
- ½ large peach cut in small cubes
- 1 ripe banana
- 1 cup 1% milk
- 2 tbsp vanilla extract
- 3 tsp coconut oil
- 2 eggs
- Cooking Spray
- 12 large baking cups
- Preheat oven to 400F, spray the top flat part of the muffin pan with cooking spray (so when the muffins expand over the large baking cups they don't stick to the pan) and place one large baking cup in each muffin cutout.
- Over low heat melt the coconut oil (if it came in solid state only). In a small bowl smash the banana and set aside. Wash your peach, cube half of it and set aside (you can enjoy the other half as a snack 😀 ).
- Mix all the dry ingredients in a large bowl (gluten free flour, almond meal, baking powder, salt, chopped walnuts and brown sugar)
- In a separate medium sized bowl whisk the eggs, then add the milk, vanilla extract and coconut oil and mix well.
- Combine wet ingredients into dry ingredients. Add the banana and peaches and stir with a whisk. Don't over stir but allow all the items to mix well.
- With a soup spoon, scoop enough mixture into each cup to almost reach the top. Place the pan with the muffin mixture and bake for about 21 minutes. Pull the pan out at the end of the 21 minutes, place a knife in the center of one muffin and if the knife comes out dry the muffins are ready but if wet muffin mixture comes out on the knife bake for another minute.