Even though it’s fall, peaches and plums are still in season. I love the warm colors of peaches (that would be the art teacher in me speaking) and the texture of the fuzzy skin. Seeing all of the different colors in the produce section of the grocery store makes you truly appreciate the beauty of mother nature and the gifts she provides for us! Ground flax seeds give these muffins an extra fiber boost and also provides anti-inflammatory benefits; ginger and the cinnamon are wonderful anti-inflammatory foods as well.
Muffins have been on my mind the past few weeks (I think it’s the colder weather) and these hit the spot. The peach and ginger combination give the muffins sweetness with a little zing. Perfect for a quick, nourishing breakfast or a great snack for a pick me up in the afternoon! I hope you enjoy them too!
yields 6 muffins
- 1 1/2 cup almond flour (or ground almonds)
- 1 cup of peaches (washed & diced, not overripe)
- 3 tablespoons ground flax seed
- 3 tablespoons unsweetened apple sauce
- 1 1/2 tablespoons baking powder
- 2 teaspoons ginger
- 1 teaspoon cinnamon (+ some for tops of muffins)
- 3/4 teaspoon apple cider vinegar
1. Preheat oven to 375 degrees.
2. Wash, peel and dice peaches. Make sure they are not overripe as that will affect the batter (too much moisture if they are).
3. Grind almonds until fine if needed.
4. Add almond flour, flax seed, baking powder, ginger and cinnamon together in a bowl and mix well.
5. Mix apple sauce and apple cider vinegar to the dry mixture of ingredients.
6. Gently fold in peaches.
7. Add paper liners to muffin cups (6)
8. Divide batter among 6 muffin cups.
9. Bake for 15 minutes.
10. Sprinkle with cinnamon if desired.
Nutritional Information: Calories: 165 Fiber: 4g Sugar: 4g
Peach Ginger Muffins
gluten free, vegan, paleo