These muffins are so delicious and are the perfect way to start a summer morning. I always over-buy peaches when they are in season, and this is a great recipe to use some of them up! They’re made from simple, unrefined ingredients — so you can enjoy them without any guilt.
Ingredients:
(makes 10-12 muffins)
1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup coconut oil, melted and cooled
3 eggs
1 tsp vanilla extract
1/4 cup maple syrup
2 ripe peaches, peeled and diced
3/4 cup blueberries
Directions:
Preheat oven to 350 degrees F
In a medium sized mixing bowl, combine the eggs, coconut oil, vanilla extract, and maple syrup
In a separate mixing bowl, combine the almond flour, coconut flour, salt, baking powder, and cinnamon.
Mix the wet ingredients with the dry and stir until well combined. Fold in the peaches and blueberries and scoop batter into a lined muffin pan.
Bake for 25 minutes.
