1 Cup ripe organic peaches

2 tbsp. cinnamon, divided

2 1/2 cups almond flour

1/4 tsp. salt

1/2 tsp baking soda

1/4 cup coconut oil

1 tbls. vanilla

1/4 cup maple syrup

1/4 cup canned organic  coconut milk

2 eggs


Preheat oven to 350 degrees.

Place muffin papers in muffin tin or grease with oil to prevent sticking.  To prepare your peaches, keep skin on and chop into small squares and sprinkle 1 tbls. cinnamon, and coat the peaches and set aside.

Combine flours, salt, remaining cinnamon, and baking soda in a small bowl.

In mixer, beat together coconut oil, eggs, vanilla, syrup and coconut milk.  Add dry ingredients and Gradually fold in peaches.

Pour batter into muffin tins, filling about 2/3 full.

Bake at 350 for 15-20 min till fully cooked and brown on top.

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