Peachy Muffins – GF

With so many peaches from the tree this year I needed to come up with another way to use them. A fruit packed snack, with almond flour, plus a couple of other gluten free flours.

This recipe was made a number of times before I got the right consistency because of the different flours used. It needed adjusting and with the fresh juicy peaches and a banana, it was originally too runny. The only binder in all of these ingredients is some psyllium husk and there are no starches or gums at all.



1/4 cup oat flour

1/2 cup almond flour

1/2 cup sorghum flour

1/2 cup white rice flour

1 egg

1/2 cup brown sugar

1 tsp of psyllium husk

1/4 tsp salt

1 tsp cinnamon

2 teaspoons baking powder

1/3 cup olive oil

1 large banana, mashed

1/3 cup milk

1 cup fresh peaches, diced

For the topping:

2 Tbspn brown sugar

2 Tbspn whole oats


1. Heat oven to 400°F.

2. Peel and dice the peaches and add to a bowl with the mashed banana, egg, oil and milk. Add the teaspoon of Psyllium to this wet mixture, mix well and leave to sit for 5-10 minutes.

3. Mix the flour, sugar, baking powder, cinnamon and salt in a large bowl.

4. Add the wet ingredients to the dry, and lightly mix with a spoon (no beater necessary) Spoon the thick batter into lined muffin tins.

5. Bake for 20- 30 minutes or until a toothpick is inserted in the middle and comes out clean.

Makes 12 muffins.

Note: these are not a light and fluffy muffin but are so tasty with all the chunks of peaches.

Thanks for the photos.


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