Gluten-Free Peach Muffins With Almond Flour Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a moist and nutty base for the muffins.

Coconut sugar: A natural sweetener derived from coconut palm sap, offering a caramel-like flavor and lower glycemic index.

Baking powder: A leavening agent that helps the muffins rise and become fluffy.

Baking soda: Another leavening agent that works with the baking powder to give the muffins a light texture.

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

Eggs: Provide structure and moisture to the muffins.

Coconut oil: Adds healthy fats and a subtle coconut flavor, keeping the muffins moist.

Vanilla extract: Adds a rich, sweet flavor that complements the peaches.

Peaches: Fresh, diced peaches add natural sweetness and a juicy texture to the muffins.

To ensure your muffins have a light and fluffy texture, make sure not to overmix the batter. Overmixing can cause the almond flour to release too much oil, resulting in dense muffins. When folding in the diced peaches, gently incorporate them to maintain the airiness of the batter.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and provides a similar texture, but you may need to adjust the liquid content as coconut flour is more absorbent.

• coconut sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and moisture, but you may need to reduce other liquids slightly to maintain the right consistency.

• baking powder - Substitute with a mix of baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder for a similar leavening effect.

• baking soda - Substitute with baking powder: Use 2-3 times the amount of baking powder to replace baking soda, but be aware that this may slightly alter the taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg and let it sit for a few minutes to thicken. This is a good vegan alternative.

• coconut oil - Substitute with olive oil: Olive oil can be used in the same quantity and provides a similar moisture content, though it may slightly alter the flavor.

• vanilla extract - Substitute with almond extract: Almond extract can be used in the same quantity and will complement the almond flour, adding a nutty flavor.

• diced peaches - Substitute with diced apples: Diced apples provide a similar texture and sweetness, making them a good alternative if peaches are not available.

• To keep your peach muffins fresh, store them in an airtight container at room temperature for up to 2 days. This will maintain their moist texture and delicious flavor.
• If you want to extend their shelf life, place the muffins in the refrigerator. They will stay fresh for up to a week. Make sure to use a container that seals well to prevent the muffins from drying out.
• For longer storage, freezing is a great option. First, let the muffins cool completely on a wire rack. This step is crucial to avoid condensation, which can make the muffins soggy.
• Individually wrap each muffin in plastic wrap or aluminum foil. This helps to protect them from freezer burn and keeps them tasting fresh.
• Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they’ve been stored.
• When you’re ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until it’s warm and soft.
• To regain that freshly-baked feel, you can also reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will revive their delightful texture and aroma.
• If you prefer a bit of a crispy top, you can sprinkle a little coconut sugar on the muffins before reheating them in the oven. This will give them a slight caramelized crunch.

• Oven Method: Preheat your oven to 300°F (150°C). Place the peach muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the muffins' texture and keeps them moist.

• Microwave Method: Place a peach muffin on a microwave-safe plate. To keep it from drying out, you can place a damp paper towel over the muffin. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second increments. Be cautious not to overheat, as it can make the muffin rubbery.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the peach muffins directly on the rack or on a small baking sheet. Heat for about 5-10 minutes. This method gives a slightly crisp exterior while keeping the inside soft and moist.

• Steaming Method: If you have a steamer, this is a great way to reheat without drying out. Place the peach muffins in the steamer basket and steam for about 3-5 minutes. This method ensures the muffins stay moist and fluffy.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the peach muffins in the basket, making sure they are not touching each other. Heat for about 3-5 minutes. This method can give a nice crisp to the outside while keeping the inside soft.

• Oven: Used to bake the muffins at the required temperature of 350°F (175°C).

• Muffin tin: Holds the muffin batter in individual portions for baking.

• Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.

• Large mixing bowl: Used to combine the dry ingredients together.

• Medium mixing bowl: Used to mix the wet ingredients before combining with the dry ingredients.

• Whisk: Helps in thoroughly mixing the dry ingredients.

• Spatula: Used to fold in the diced peaches and to combine the wet and dry ingredients.

• Measuring cups: Ensures accurate measurement of ingredients like almond flour, coconut sugar, and diced peaches.

• Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder, baking soda, salt, and vanilla extract.

• Toothpick: Used to check if the muffins are baked through by inserting it into the center.

• Wire rack: Allows the muffins to cool completely after baking.

• Cooling rack: Another term for wire rack, used for cooling the muffins.

• Knife: Used to dice the peaches into small pieces.

• Cutting board: Provides a safe surface for dicing the peaches.

Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smooth workflow.

Use a food processor: Quickly mix almond flour and coconut sugar in a food processor to save time.

Melt coconut oil in advance: Melt the coconut oil ahead of time so it has cooled slightly by the time you need it.

Dice peaches early: Dice the peaches before you start mixing the batter to streamline the process.

Double the recipe: Make a double batch and freeze the extra muffins for a quick snack later.