GF Southern Peaches and Cream Muffins

No ratings yet

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.

Prep Time15

Cook Time20

Course: Breakfast, Dessert

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

Servings: Servings

Calories: 164kcal

Author: Kim Lange

Ingredients

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 1/2 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 2/3-3/4 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