Gluten-Free Peach Muffins with Almond Flour

Tender gluten-free muffins with peaches and almond flour
Gluten-free peach muffins baked with almond flour.

Juicy Peach Muffins

Today is Labor Day. And here I am working. Editing photographs of peach muffins and writing up a new gluten-free recipe. No rest for the wicked. Or the self-employed. We bloggers toil at our living daily, working through holidays and oftentimes, dinner. We tend and tweak and pretty much live a nerdy geek life. The opposite of glamorous.

Or maybe it's just me.

There are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. They dine together and smile brilliantly in group pictures, tweeting breathlessly their mutual squee. And I envy them. Sometimes. Just a little.

But alas, the simple truth is, it is not meant to be. I am destined, you see, to the role of wallflower and geek girl. Because the mere, fleeting snippet of a thought about flying somewhere alone, which, you know, entails the whole going through various x-ray machines and raising your arms for people wielding wands, not to mention, taking one's shoes off and rushing to put them back on so that the person (make that seventeen persons) behind you doesn't get impatient while you fumble with your buckles and your unzipped purse and boarding pass and explain to the squinting security guy that the mystery wad of metal in your bag's side pocket is only dimes and quarters you collect for Santa Monica parking meters as he picks out all thirty-seven coins just to make sure and for good measure keeps your nail clippers (in all the excitement, you didn't confess you were also carrying nail clippers). Thank goddess you packed the vibrator in your checked luggage.

And then there's the whole belting yourself into a hulking metal beast with wings that weighs goddess knows how many megatons, and snugging your pelvis to a polyester burnt orange float-able seat cushion between a shiny headed businessman who obviously ate raw onions for lunch and college professor reading the New York Times who you know secretly wants to discuss Obama's Afghanistan policy. Where is Dr. Jack Shephard when you need him?

Such visions send spikes of fear and loathing down my duodenal canal.

So I imagine muffins.

I fondle peaches at the market admiring their curve and fuzz. I peel them gently and coax out the stone pit. I slice them into jewels that will fit on the tongue and give up a burst of sweet tart juice. I stir almond meal into powder soft flours and squeeze lime juice and sprinkle cinnamon.

I bake.

Gluten-free almond flour peach muffins
Peaches and almond flour are a match made in heaven.

Peach Muffins with Almond Flour Recipe

Originally published September 2010.

Finely ground almond meal is a lovely gluten-free flour that is subtly sweet and fragrant. If you prefer to use a different g-free flour, substitute the one and one thirds cup of almond flour with your favorite all-purpose gluten-free flour mix.

Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners.


Whisk together:

1 1/3 cups almond meal
1 cup sorghum (or fine brown rice flour, if preferred)
1/2 cup tapioca starch or potato starch (not potato flour!)
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon ground cinnamon
3 teaspoons bourbon vanilla extract

Beat in:

1 1/3 cups packed organic light brown sugar
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy*
1/2 cup So Delicious coconut milk, more as needed, up to 3/4 cup*
1 teaspoon fresh lemon or lime juice

Beat the batter until it is smooth, much like a slightly thickened cake batter.

Add in:

1 1/2 cups diced fresh peaches, see option below*
Stir gently to combine.


Spoon the muffin batter into the twelve lined cups. 

Bake in the center of a preheated oven for 23 to 25 minutes, until  the tops are golden and firm to a gentle touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Pop the muffins out of the pan to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy bottoms).

If by some chance, Babycakes, your muffins are soggy or slightly underdone-- due to unforeseen oven temperature variations-- place them back into the oven directly on the center rack for five minutes or so.

These babies are divine warm. And delicious thawed and fresh from the freezer. So wrap and freeze any leftover cooled muffins for future on-the-go treats.

Makes a baker's dozen.

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GFG notes*
An option for the peaches- if you have the time- is to pre-cook them a bit in a pan with a dab of vegan butter, and a sprinkle of light brown sugar and tapioca starch. Stir the peaches till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for five minutes. This gives the peaches a head start in the baking department.
If you prefer using real eggs in your gluten-free baking, I recommend using two to three organic free-range egg whites, beaten till frothy. You'll need 1/4 cup liquid.
I use So Delicious coconut milk in a chilled carton- not the canned stuff. A good substitute- if you prefer one- is vanilla almond or soy milk, vanilla rice milk, or vanilla hemp milk.

Recipe Source:

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Valerie @ City|Life|Eats said...

Oh my, these look just lovely :) And thank you for writing what you did about travel - I feel the same way.

I Am Gluten Free said...

I'm coming over for tea!

Kalyn said...

The muffins are just stunning. I have some of those same feelings about traveling, but my desire to go to far-away places trumps them. (I do wonder though, does anybody find flying to be pleasant these days. I just see it as a necessary thing if you want to go far away from where you are.)

Iris said...

Lovely post! I don't mind traveling, but I admit that my shy self is intimidated by just the thought of meeting so many new people at blogging conferences.

Cheryl Harris said...

oh wow. what a way to send the summer off with a bang. those look incredible, thanks so much for the yummies.

glugleglutenfree said...

I love to travel, if it's by car. I used to love to fly when I worked for an airline, but a few years back I had an "incident" on a plane. Then a couple of years later, I had another "incident". After that, I hated the idea of flying on a plane. Then I got a job where I had to fly 3-4 times a week, sometimes. Then I got pregnant, so I couldn't take any drugs. Not good times. But, now my 2 y.o. loves planes. Go figure.

On the other hand, these muffins look divine. I love peaches, but we haven't gotten many from our CSA this year. Don't know why. I have a few trying to ripen up, so maybe they will find themselves in some muffins. If I can wait that long.


Wendy said...

YUMMY!!!!!!! Those look like something my girls would gobble up!

kaye said...

Wow. thank you for sharing. best with tea. :)

Anonymous said...

Another jewel of a post! I inherited the shy gene from my father but the travel bug from my mother, a stressful combination. I stay safely at home, dreaming of my next trip...and I bake. Baking your muffins this afternoon will take me to California!

The InTolerant Chef said...

dear fellow foodie nerd, can we sit at the same lunch table, away from the 'cool' bloggers, and the over acheiving 'uber' bloggers, and the perky 'cheerleader' style too. I too have been know to fondle produce, caught just this week sniffing the tomatoes in the supermarket.
Thanks for the tip for checked luggage! Personally I use valium for flying... I'm not scared, I just prefer to giggle at the rest of the world.

Nancy @ TheSensitivePantry said...

My thoughts exactly on the whole flying thing. I grit my teeth when I have to do it. I feel similarly about skiing. Can't understand traveling hours in traffic to freeze your butt off in order to fly down hills at break-neck (literally) speeds. Baking and cooking, on the other hand, are comforting. Almond peach muffins and a cup of coffee. Now that's what I'm talking about.

GFree_Miel said...

These look delicious! I can't see why you'd much rather bake than travel. I, too, have the same anxieties about going somewhere alone. I'd much rather partake in these muffins!

Warm n Wonderful said...

I love to fly, but food on flights have always been an issue. I have always been vegetarian, and when I book, I order vegetarian and it seldom makes its what to me on the plane. When it does, it more often than not consists of some sort of soy which I am allergic to. The a few years ago when I realised my wheat sensitivity, I tried to order a gluten-free vegetarian meal that I discovered didn't exist. I always take my own food on flights now.

I miss the taste of peaches. When I was a kid my mum would peel them and I could eat them, but as a single adult there is no one that peels them for me now. I have a wicked allergy to the skin of the peach, you see. I am lucky that nectarines are not fuzzy, but I miss the peach taste all the same.

Stacey said...

Another gorgeous layout...and recipe I'm sure. Tried your zucchini bread recipe last week - a huge hit! ♥

Allison M. said...

that's a gorgeous photo!

Ali said...

Awesome looking recipe Karina! Peaches and almonds form such a luscious combination, don't they? :) Love the sunny photos too. Now I finally understand why I haven't seen you at any of these blogging conferences! Thanks for sharing the humorous explanation. Hope you are well. -Ali :)

Tasty Eats At Home said...

Love these muffins, and I love how you're continuing to use almond flour. Traveling for me (by plane anyway) is super-stressful. Gotta get there early, gotta get to the right place at the right time, gotta deal with the lines and the scanners and the undressing and the making sure everything fits in your suitcase and it's not too heavy. I prefer to drive!

alea said...

ahh karina. I love that you march to the beat of your own drummer. You follow your gut instead of the crowd. Keep going. :)

Rach said...

Geek Girls of the World Unite!

hee hee - I love Fight Club. I HATE flying. I also require valium to fly nowadays.

The look scrumptious. I will make a necterine version of this :)

Lori said...

Oh these look so tasty! I had a similar recipe back in my 'junk-food' days. I'm so excited to try this healthy version :-D

Aubree Cherie said...

YUM! I love anything with peach and almonds combined (just made a pie with those two ingredients actually :)). These muffins sound heavenly! Can't wait to try them :)

~Aubree Cherie

My Pink Door said...

You - nerdy? not likely ...

Michelle said...

These muffins smell so good baking them right now..only problem, mine have totally deflated in the middle. I promise I never opened the oven! I live at 8200 ft..wonder if that did it. Anyone have any ideas or pointers?

Karina Allrich said...

Big thanks to all of you for the almond peachy love. And the empathy for the whole *flying thing*. I enjoy your comments so much! xox

And as for the sinking at 8200 feet- yes, high altitude is a problem. You'll need to compensate by using less leavening and/or sugar, or possibly upping the oven temperature by 25 degrees. I highly suggest consulting a local high altitude baking guide with exact formulas on how to tweak recipes. Your local library should be able to help. Good luck!

xox Karina

Amber said...

Do you have a recommendation for substituting the almond meal? I typically use brown rice, millet or sorghum flours (aside from starches). Thank you for all of your yummy recipes. I have a looooong list of food issues in our household and three boys 5 & under - so not a lot of time to experiment.

Food for Thought Linds said...

These are absolutely delicious!!! I can't even tell they are gf. And we are very new to eating gf, so I can still remember what real flour tastes like!!

Amber, I made them with 1 1/3 C gf flour mix (Bob's Red Mill) and the sorghum flour. And it worked super well.

Anonymous said...

I had a peach muffin bake-off yesterday! This recipe (with a few tweaks!) against a "regular" peach muffin (but with almond milk). Oh, this Gluten Free version won hands down! Such great flavor and texture!!!
My few tweaks included: only 1 cup of brown sugar, grapeseed oil, egg whites and unsweetened almond milk.
One other thing I did was mix together 1 Tb each of raw turbinado sugar and coconut sugar and sprinkle that on top before baking. Mmmmmmm nice touch!
Thanks for another great recipe!!!

Calli C said...

Thank you so much for your blog and sharing your recipes! I just went GF two months ago, and your recipes made this transition so much easier! I love to bake, and I've tried your vanilla cornbread, banana crumb cake, kale soup, and I just pulled these muffins out of the oven. They're all SO WONDERFUL!!!! I really can't thank you enough.

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