These Peach Ginger Paleo Muffins are the perfect combination of natural sweetness and warm spices. Made with almond flour and coconut flour, these gluten-free and grain-free muffins are a great choice for anyone following a Paleo diet. The addition of fresh ginger and cinnamon enhances the flavor, while diced peaches and grated carrots provide a burst of freshness and nutrients. Sweetened with honey, these muffins are a healthier alternative to store-bought treats. Whether you’re looking for a nutritious Paleo breakfast or a delicious snack, these muffins offer a satisfying, guilt-free option.
Packed with healthy fats, fiber, and antioxidants, these muffins are not only delicious but also good for you. They are ideal for meal prep, making them perfect for busy mornings or afternoon snacks. With the option to substitute ingredients and customize to your preferences, this recipe offers plenty of room for creativity. Try them with different fruits or spices to suit your taste!

Ingredients
- Dry Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Pinch of salt (to taste)
- Pinch of ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon freshly grated ginger
- Wet Ingredients
- 3 large eggs (room temperature)
- ⅓ cup refined coconut oil (melted and cooled)
- ⅓ cup honey
- 2 teaspoons pure vanilla extract
- Add-ins
- ½ cup grated carrots
- 1 cup diced peaches (fresh or frozen)
Instructions
1. Preheat Oven and Prepare Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with 10 muffin liners.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ground ginger, and freshly grated ginger.
3. Mix Wet Ingredients
In a separate large bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, whisking until smooth and free of lumps.
5. Add Carrots and Peaches
Gently fold the grated carrots and diced peaches into the batter until evenly distributed.
6. Bake
Scoop the batter into the muffin tin, filling each cup nearly to the top for a domed shape. Bake for 20-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Smaller muffins will bake faster (around 20 minutes), while larger muffins may take up to 27 minutes.
7. Cool
Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
- Healthy & Delicious: These Paleo-friendly muffins are made with almond and coconut flour, making them gluten-free and grain-free while still being moist and flavorful.
- Naturally Sweetened: Sweetened with honey and naturally flavored with fresh ginger and cinnamon, these muffins are a healthier alternative to sugary snacks.
- Perfect for Breakfast or Snack: With their fluffy texture, these muffins are ideal for a quick breakfast or an afternoon snack.
- Packed with Nutrients: The carrots add a boost of vitamins, while the peaches provide a fresh, fruity taste, making these muffins as nutritious as they are tasty.
Tips
- Room Temperature Eggs: Using room temperature eggs helps the batter come together more smoothly, so be sure to take them out of the fridge before starting the recipe.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently to prevent overworking the batter, which can affect the texture of the muffins.
- Test for Doneness: For best results, test the muffins with a toothpick towards the lower end of the suggested baking time, as oven temperatures can vary.
Variations and Substitutions
- Nut-Free: For a nut-free version, you can substitute the almond flour with sunflower seed flour or a similar seed-based flour.
- Different Fruits: If peaches aren’t in season, swap them for diced apples, berries, or even pineapple for a new twist.
- Spice Variations: Add extra spices like nutmeg or allspice for a more complex flavor profile.
FAQs
1. Can I make these muffins without coconut flour?
Yes, you can substitute the coconut flour with more almond flour (about double the amount). Keep in mind that coconut flour absorbs more moisture, so the texture may vary slightly.
2. Can I use frozen peaches?
Absolutely! Frozen peaches work just as well as fresh peaches. Just be sure to thaw and drain any excess liquid before adding them to the batter.
3. How should I store these muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Serving Suggestions
- For Breakfast: Serve these muffins with a side of fresh fruit or a dollop of nut butter for a filling and nutritious start to your day.
- With Tea or Coffee: Pair these Paleo muffins with your favorite hot beverage for a cozy afternoon snack.
- As a Gift: These muffins make a thoughtful homemade gift. Wrap them up in a cute package and share with friends or family!
Enjoy these Peach Ginger Paleo Muffins as a healthy and flavorful treat that fits into your Paleo lifestyle!
Peach Ginger Paleo Muffins Recipe
10
servings15
minutes25
minutesIngredients
Dry Ingredients
1 ½ cups almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
Pinch of salt (to taste)
Pinch of ground cinnamon
½ teaspoon ground ginger
1 teaspoon freshly grated ginger
Wet Ingredients
3 large eggs (room temperature)
⅓ cup refined coconut oil (melted and cooled)
⅓ cup honey
2 teaspoons pure vanilla extract
Add-ins
½ cup grated carrots
1 cup diced peaches (fresh or frozen)
Directions
- Preheat Oven and Prepare Muffin Tin
- Preheat your oven to 350°F (175°C). Line a muffin tin with 10 muffin liners.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ground ginger, and freshly grated ginger.
- Mix Wet Ingredients
- In a separate large bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, whisking until smooth and free of lumps.
- Add Carrots and Peaches
- Gently fold the grated carrots and diced peaches into the batter until evenly distributed.
- Bake
- Scoop the batter into the muffin tin, filling each cup nearly to the top for a domed shape. Bake for 20-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Smaller muffins will bake faster (around 20 minutes), while larger muffins may take up to 27 minutes.
- Cool
- Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
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