These Paleo Ginger Peach Muffins are a must make before peach season is over! They are gluten free, dairy free, and refined sugar free, making them a healthy peach treat.
It's officially peach season, baby! 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. I love grabbing ripe peaches at farmers markets this time of year, they always have so much more flavor than the store bought variety.
If you've been following me for a while, you'll know I have a major obsession with ginger. Peaches and ginger are an elite combination, in my opinion, so I couldn't resist adding some ginger to these paleo muffins for a flavor boost.
Looking for more delicious muffin recipes? Try my Gluten Free Cherry Crumble Muffins or Paleo Cinnamon Roll Muffins for another grain free option. My favorite breakfast muffins are my Gluten Free Oat and Blueberry Muffins or opt for my indulgent Gluten Free Chocolate Walnut Banana Muffins.
Paleo Peach Muffins
If you avoid grains for gut healing, then this peach muffin recipe is perfect for you. It's not only grain free, but loaded with digestive supporting ginger so you cannot only enjoy a sweet treat, but count on it helping you heal!
These peach ginger muffins are completely grain free, so they are appropriate for a Paleo diet. They also contain no dairy, nuts, or refined sugars, making them a healthier muffin alternative.
Since these healthy peach muffins contain both ground ginger and grated ginger root, they have the perfect amount of ginger kick without being overpowering. Ginger is a great anti-inflammatory and digestive aid, so these muffins truly pack a health punch!
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 Ginger Peach Muffins
- Preheat oven to 350F and line a muffin pan with paper liners or silicone muffin cups.
- 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 chopped 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 muffin tops are golden and a toothpick comes out clean.
- 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.
- Oil: olive oil is best, but you can use melted coconut oil or melted butter if needed.
- Eggs: you can use one egg substitute in place of the eggs in this recipe (see FAQ for more details)
- Variations: add some chopped candied ginger to the muffin batter for even more ginger flavor. You could also add a crumb topping, like on my Gluten Free Cherry Muffins (just sub the gluten free flour for cassava flour). Or try other stone fruits like nectarines in this paleo muffin recipe.
Baking Tips for the Best Paleo Peach Muffins
- 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 cool.
Storage
Store leftover ginger peach 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.
FAQ
Yellow peaches are best for these paleo peach muffins. White peaches have a slightly different flavor that doesn't pair as well with ginger.
I have made a vegan version of these peach muffins using an egg substitute, just leave out the egg yolk and use 1 egg substitute. I like the Bob's Red Mill egg substitute.
This recipe is designed to use fresh, juicy 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 I suggest using a brand without added sugar). 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 Ginger Peach Galette
Gluten Free and Dairy Free Peach Crumble Cheesecake
Gluten Free Peach Muffin Top Cookies
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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