Peach Raspberry Muffins

Not much to say about these little treats – except they are awesome! The tartness of the peaches and sweet raspberries really come together in this muffin. The coconut and almond flour mix keeps it light and gluten free but the other ingredients help give it a little crunch. Perfect for a Sunday morning breakfast or brunch.

1 cup almond flour

½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
½ tsp salt
½ tsp cinnamon
1 egg
1 cup almond milk
¼ cup honey or stevia
½ cup peaches, finely diced
½ cup raspberries

  • Mix together dry ingredients in a large mixing bowl. Add in eggs, almond milk and honey. Blend on medium speed for about a minute or until batter is well combined.
  • Using a spoon, fold in peaches and raspberries. You don’t want to mix them in or they will end up mushy. Folding them in keeps their texture and shape better.
  • Bake at 350°F for about 30-35 minutes or until muffins are lightly browned and cooked completely through. Let cool about 10 minutes.
  • These are best eaten right after baking. They will keep fairly well for one to two days in a sealed container in the refrigerator.

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