GF Southern Peaches and Cream Muffins

Hallelujah! These GF Southern Peaches and Cream Muffins are worthy of praise. Simple, tasty, ultra-moist almond flour muffins with tangy, sweet peaches in each yummy, delicious bite, topped with a vanilla cream glaze. You'll be so pleased that these gluten free muffins taste like the real deal that are low carb amazing!  Great for breakfast or a quick snack on the go when you want muffin love!  

Quite a few of you have been asking for more gluten free & keto recipes, so I think these this peach muffin recipe will make you happy and jumping for joy for awhile. Well as long as they last (which probably won't be long) but you probably should share.  They can be slightly addicting.

When it comes to gluten free, the easier the better.  But, if you need some gluten-free assistance you can check out these Gluten-Free Conversions by Handy and Homemade.  (You can also make these using all-purpose flour as well, just use the same measurements as in the recipe).

Keys to Successful GF Baking is a great article about more than using different ingredients in order to turn out baked goods that look and taste great.. It involves new techniques as well.

Ingredients You Need

Healthy Gluten Free Peach Muffins

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup coconut oil or canola oil
• ¼ cup keto maple syrup, I used Lakanto Maple Syrup
• 1 cup diced peaches, fresh or frozen

Cream Glaze

• 1 cup sugar-free powdered sugar
• 2 -3 tablespoons cream or milk of choice
• Optional: ½ teaspoon vanilla extract or peach juice

How to Make Healthy Peach Muffins - Gluten Free & Keto

Gluten Free Peach Muffins 

1. Preheat the oven to 350F. Lightly grease a 12-count muffin tin or silicone muffin pan or line with muffin liners and lightly spray with non-stick cooking spray.  Set aside.
2. In a large mixing bowl, add your almond flour, baking soda and salt and whisk together.
3. Add the eggs, oil and maple syrup and mix together to get a thick batter. Fold in the peaches.
4. Distribute the muffin batter evenly in each of the muffin tins, about ⅔-3/4 way full.
5. Reserve some extra peaches to top the muffins if desired.
6. Bake for 20-25 minutes, or until a toothpick comes out mostly clean.
7. Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely, then frost with glaze if desired.

Cream Glaze

1. Whisk together the powdered sugar, cream and vanilla together.  Once you get the texture you want, spoon on top of muffins as desired.

Substitutions & Tips

• Cream Glaze: If you don’t like the taste of the sugar-free powdered sugar, substitute with regular powdered sugar easily, but they won't be sugar-free.
• Maple Syrup: If you don’t have the Keto Maple syrup on hand, you can use regular maple syrup or honey.  It won’t be keto, but they will still be gluten-free!
• Peaches:  You can change out the peaches with blueberries, strawberries or raspberries if you don’t have peaches on hand. 
• These muffins aren’t overly sweet, so if you prefer a sweeter muffin, add 1-2 drops of liquid monkfruit drops and/or the cream glaze on top!

Storing and Freezing Muffins

• How to Store: Muffins can keep at room temperature or refrigerated, covered, for up to 5 days.  
• How to Freeze: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months. 

These healthy peach muffins are really good warmed up in the microwave for 10 seconds or so, and warm out of the oven. For an added richness, slather it with some butter and O.M.G.  Southern Comfort!  Here's the recipe for GF Southern Peaches and Cream Muffins! Bake on!

 More Southern Peach Charm Desserts

• Southern Peach & Raspberry Cobbler {for 2}
• Healthy Peach Zucchini Bread
• 25 Slices of Summer Heavenly Desserts
• Oatmeal Peach Crumble Bars
• Heavenly Peach Greek Yogurt Cake
• Easy Peach Cake Cobbler
• Peach Coffee Cake
• 10 Glorious Gluten-Free Muffin Recipes
• Peach Dump Cake

GF Southern Peaches and Cream Muffins

Kim Lange

Hallelujah! These GF Southern Peaches and Cream Muffins are worthy of praise. Simple, tasty, ultra-moist almond flour muffins with tangy, sweet peaches in each yummy, delicious bite, topped with a vanilla cream glaze.

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Prep Time 15 mins

Cook Time 20 mins

Course Breakfast, Dessert

Servings 12 Servings

Calories 164 kcal

Ingredients

  

1x2x3x

Gluten Free Peach Muffins

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ¼ cup coconut oil or canola oil
• ¼ cup keto maple syrup I used Lakanto Maple Syrup
• optional ½ teaspoon cinnamon
• 1 cup diced peaches fresh or frozen, add more if desired

Instructions

 

Gluten Free Peach Muffins

• Preheat the oven to 350F. Lightly grease a 12-count muffin tin or silicone muffin panor line with muffin liners and lightly spray with non-stick cooking spray. Set aside.
• In a large mixing bowl, add your almond flour, baking soda and salt and whisk together. Add cinnamon if desired.
• Add the eggs, oil and maple syrup and mix together to get a thick batter. Fold in the peaches.
• Distribute the muffin batter evenly in each of the muffin tins, about ⅔-3/4 way full. Bake for 20-25 minutes, or until a toothpick comes out mostly clean.
• Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.

Cream Glaze

• In notes, see recipe ingredients. Whisk together the powdered sugar, cream and vanilla together. Once you get the texture you want, spoon on top of muffins as desired.

Notes

Cream Glaze 

• 1 cup sugar-free powdered sugar
• 2 -3 tablespoons cream or milk of choice
• Optional: ½ teaspoon vanilla extract or peach juice
• Muffins are 3 net carbs each, this does not include the cream glaze on top.

Nutrition

Calories: 164kcalCarbohydrates: 5gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 111mgPotassium: 31mgFiber: 2gSugar: 2gVitamin A: 101IUVitamin C: 1mgCalcium: 46mgIron: 1mg

Keyword gluten free, gluten-free muffins, keto, muffins, peach

Tried this recipe?Let us know how it was!

Recipe slightly adapted from Big Man's World