These Paleo Ginger Peach Muffins are a must make before peach season is over! Fresh juicy peaches meet double the ginger for a muffin that tastes like pure summer with a warming, zingy finish. Peach and ginger is an elite combination that enhances the flavor of each of them. Plus, these muffins are completely gluten free, dairy free, and refined sugar free!
It's officially peach season! Can you really beat biting into a perfectly ripe peach on a hot day? Okay, maybe some sweet watermelon can beat it (or my 2-Ingredient Watermelon Sorbet), but peaches are up there for favorite summer fruit. I love grabbing ripe peaches at farmers markets this time of year, they always have so much more flavor than the store bought variety.
Why You'll Love These Paleo Ginger Peach Muffins
- Allergy friendly: not only are these muffins completely gluten free, they are fully grain free and paleo along with being dairy free, and nut free.
- Refined sugar free: with no processed sugar, these healthy muffins rely on the natural sweetness of fresh peaches and maple syrup.
- Gut healthy: made with wholesome ingredients and digestive supporting ginger, these healthy peach muffins are easy on your GI system! Peaches are rich in fiber and antioxidants and ginger is a fantastic anti-inflammatory.
- Double ginger: we use both fresh and dried ginger for major ginger flavor that compliments the peaches perfectly. Ginger's warm, slightly spicy bite cuts through the sweetness of ripe peaches adding complexity and depth without overwhelming the fruit. It's the same reason ginger works beautifully in peach preserves or jam. These two ingredients are genuinely meant to be together.
- Vegan option: you can make these delicious muffins completely vegan if needed.
Paleo Ginger Peach Muffin Ingredients:
- Tigernut flour: this is a nut free flour alternative that is fully paleo if you can't have almond flour. Feel free to use almond flour if you tolerate nuts.
- Cassava flour: a wonderfully light paleo flour that is a great substitute for gluten free flour in paleo baking.
- Tapioca starch or arrowroot flour: when making paleo baked goods, a combination of flours helps achieve the best texture. Adding some starch helps keep the muffins light and fluffy,
- Maple syrup: be sure to use pure maple syrup for best results. These peach ginger paleo muffins only use ¼ cup maple syrup to keep them low sugar and healthier.
- Olive oil: olive oil keeps these gluten free peach muffins light in texture.
- Non-dairy milk: coconut milk, oat milk, or your favorite milk of any kind works!
- Eggs: you'll need one egg and one egg yolk.
- Dried ginger and fresh ginger: this recipe calls for both so you really get that ginger flavor.
- Peaches: be sure to use ripe, fresh peaches for flavorful muffins.
- Baking soda, apple cider vinegar, salt, pure vanilla extract
How to make Gluten Free Ginger Peach Muffins
- Preheat oven to 350F and line a muffin pan with paper liners or silicone muffin cups. Pit and chop the peaches into small pieces.
- Whisk dry ingredients together in a medium bowl.
- Beat the wet ingredients together on high speed in a large bowl except the apple cider vinegar and peaches. Once the wet mixture is thoroughly combined, add the ACV and flour mixture and mix to combine.
- Fold the diced peaches into the batter using a rubber spatula, making sure peaches are evenly distributed for chunks of fresh peaches in every bite.
- Evenly distribute the muffin batter in the prepared muffin tin and bake in the preheated oven for 25-27 minutes until the top of the muffins are golden and a toothpick comes out clean when inserted into the center of a muffin.
- Let cool in the muffin tin most of the way then you can remove and finish cooling to room temperature on a wire rack.
Substitutions and Variations
- Flours: you can use almond flour instead of tigernut flour. I have not tested using a gluten free all purpose flour, but you can try subbing that for the cassava and tapioca flours for a gluten-free version of these muffins.
- Oil: olive oil is best, but you can use melted coconut oil or melted butter if needed. This will result in slightly denser muffins.
- Eggs: you can use one egg substitute in place of the eggs in this recipe (see FAQ for more details)
- Peaches: you can also use nectarines for a comparable substitute to peaches.
- Variations: feel free to add a crumb topping, like on my Gluten Free Cherry Muffins (just sub the gluten free flour for cassava flour to keep these muffins grain free).
Baking Tips for the Best Paleo Peach Muffins
- Use ripe, fragrant peaches: you want peaches that smell fragrant and give when squeezed.
- Measure dry ingredients correctly: the best way to measure dry ingredients is by scooping the flour into the measuring cup and leveling it off. This way you don't overpack the flour and end up with dry muffins.
- Don't over mix: one you've added the dry mixture to the wet, beat on low or fold in the dry ingredients until just combined and there are a few flour streaks left.
- Don't over bake: take the muffins out when there are still stop crumbs on the toothpick, the muffins will continue to bake through as they coo
Serving and Storage
Serve these fresh peach muffins as part of brunch, for a snack, or even for a healthy dessert. They are delicious at all times of the day!
Store leftover gluten-free muffins in an airtight container for up to 2 days or in the fridge for up to 5 days. You can also freeze these muffins in a freezer safe container for up to 3 months. Thaw in the fridge overnight. Wrap in tinfoil and reheat on low in the oven.
FAQ
Yes, this ginger peach muffin recipe is gluten free as written, they are actually completely grain free and paleo!
Yes, they are dairy free as written.
I have made a vegan version of these peach muffins using the Bob's Red Mill egg substitute, just leave out the egg yolk. I haven't tested a flax egg, but it should work!
Yellow peaches are best for these paleo peach muffins. White peaches have a slightly different flavor that doesn't pair as well with ginger.
This recipe is designed to use fresh summer peaches and I have not tested using frozen or canned peaches. If you do so, I would suggest thawing the peaches first and draining off any excess liquid. Same goes if you use canned peaches (and use brand without added sugar). Both variations may give off more liquid when baking, so you may need to bake them for a few extra minutes. If you try it, leave a comment letting us know how it went.
Other Gluten Free Peach Recipes
Looking for more delicious peach recipes? Try these gluten free peach desserts...
Paleo Strawberry Peach Crumble
Gluten Free Peach Pie or my Gluten Free Ginger Peach Galette for an easier variation than pie
Gluten Free and Dairy Free Peach Crumble Cheesecake
Gluten Free Peach Muffin Top Cookies
Gluten Free Peach Ice Cream Sandwiches
If you try this recipe, please leave a rating and review below!
Paleo Ginger-Peach Muffins
Ingredients
- 1 cup tigernut flour or almond flour
- ½ cup cassava flour
- ¼ cup tapioca starch or arrowroot flour
- ½ teaspoon baking soda
- ½ teaspoon dried ginger
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ cup Olive oil melted coconut oil or butter works too
- ½ cup non-dairy milk
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon fresh grated ginger
- 1 teaspoon apple cider vinegar
- 1 cup diced peaches about 1 peach
Instructions
- Preheat the oven to 350F. Line a muffin tin with muffin liners.
- Whisk together dry ingredients in a small bowl (flours, baking soda, salt, and ginger).
- Beat all wet ingredients (maple syrup, oil, eggs, milk, vanilla) in a large bowl except the apple cider vinegar and peaches. Once your wet ingredients are thoroughly combined, add the ACV and dry ingredients and mix to combine.
- Fold in the peaches to the batter.
- Evenly distribute batter in lined muffin tin (you should get 12 muffins) and bake for 25-27 minutes until golden and a toothpick comes out clean. Let cool in the muffin tin most of the way then you can remove and finish cooling on a wire rack.
- These keep in the fridge in an airtight container for a week.
- Enjoy!
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