Thursday, August 11, 2011

Gluten Free Peach Almond Muffins

Here it is, what I can honestly say is one of my favorite recipes for muffins yet. These little gems are just the right amount of sweet and fruity, yet packed with all kinds of proteins and very little starch. They can be made with eggs, or vegan. We don't use eggs in them since J and my dear husband are intolerant to eggs. My inspiration for these muffins came from Karina Allrich's (Gluten Free Goddess) Cherry Almond Muffins, you can find her blog here.

Right now peaches are ripe, juicy and at your local farmers market, how can you help but to indulge, even just a little.

Quinoa (pronounced keen-wah) is an ancient seed that has a somewhat nutty flavor and is very high in amino acids and protein. Learn more about Quinoa and it's benefits to your life here. Quinoa is fairly inexpensive and available at most health food stores.

Preheat oven to 350 degrees F. Grease or line a muffin pan, I like to use my silicone muffin cups personally as I have a hard time getting gluten free muffins out of normal cups without them crumbling, plus they come in fun colors!  


1 1/3 cups Almond Flour (or meal)
1 1/4 cups Quinoa Flour
2 tsp. Baking Powder
1/2 tsp. Celtic Salt
1/2 tsp. Stevia
1/2 tsp. Tapioca Starch

Cinnamon Shaker (save for last)

Mix dry ingredients together, in a separate bowl combine wet ingredients.

6 tbsp applesauce mixed with 3 tsp aluminum free baking soda (if using eggs omit applesauce and bakingsoda and use 3 large, organic eggs instead)
2 tbsp Sunflower Oil
2 tsp Almond Extract
2 tsp Gluten Free Vanilla Extract
2 tbsp maple agave
3 Organic Peaches, washed and diced
1/2 cup Almond Milk, as needed

Combine wet and dry ingredients, add milk until mixture reaches desired consistency. If you add too much liquid your Gluten Free muffins will be gummy in the middle, not enough and they fall apart,  your elevation and the humidity in your kitchen will determine a lot when adding your liquids.

Spoon batter into your muffin cups, sprinkle with a bit of cinnamon if desired and bake for 20-25 minutes or until your toothpick comes out clean. Serve warm or remove from pan so they may cool properly or they may get a bit soggy in the bottom. Most of all. . . Enjoy!

Yield: 18 muffins

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