Hi, everyone. I’ve been talking about this recipe all week. Now that I’ve made it twice I think I can safely say it’s probably my favorite muffin. And that’s saying something for me because I love muffins.
I have to tell you the story of these muffins.
We got a bunch of fresh, organic peaches last month from a local orchard. They were so delicious but my Mom, sister, and I couldn’t eat them fast enough. Most of them we cooked up as peach sauce, and froze, but we had a few leftover. That’s when my Mom found this recipe at The Nourishing Home on Facebook for Peach Crisp Muffins. We knew we had to try them, and the best part was… we knew the guys wouldn’t eat them.
When you find a recipe that makes you want to hoard the muffin, cookie, or whatever it creates you know it’s got to be good. Well, I tweaked it a little so it was GAPS friendly and they were wonderful! Us girls were in muffin heaven when my Dad decided to try a “bite” from my Mom’s muffin.
Unfortunately for us he liked them, but at least it shows just how tasty the muffins are!
But, like I said in my date paste article, we’ve been trying to reduce how much honey we use in our baked goods, so I actually made them again using mainly date paste for a sweetener. They still tasted great. So good in fact we served them to our really good friends who were visiting. We even used them as a stand in birthday cake for our lady friend, and she kept telling me how good the muffins were. The amazing thing to me is she’s not even on GAPS™!
I mean I know cooking this way tastes good, but sometimes my mind is still stuck on the thought “Gluten Free tastes bad” – which when you cook this way just isn’t true.
Thankfully it didn’t take to much to tweak these, but without a further ado here is my version of The Nourishing Home’s Peach Crisp Muffins! These are ones you can definitely serve to your friends without fear. I hope you like them as much as we do.
Muffin Batter
2 ½ cups blanched almond flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp sea salt
3 large eggs
1/4 cup honey, lightly warmed
3 tbsp butter, melted
1 tbsp pure vanilla extract
Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups. In a small bowl, mix almond flour, baking soda, cinnamon and salt. In a blender, mix together the eggs, honey, butter and vanilla until well blended. Pour into the bowl with dry ingredients and whisk until well combined. Then prepare peach crisp topping:
Peach Crisp Topping:
1 cup (or 3 large) finely diced, fresh, organic peaches
1/2 cup of of pecans (or other nut), finely chopped
1 tbsp honey, lightly warmed
¼ tsp ground cinnamon
1/8 tsp pure vanilla extract
In a small bowl, combine the above ingredients for the peach crisp topping.
Now you’re ready to put the muffin together. Add one spoonful of the muffin batter to the muffins cups. Take your finger and spread it out in the bottom of the muffin cup (she said to tap the pan, but my batter was to sticky). Next, add a spoonful of the peach crisp mixture. Top with another spoonful of batter, flatten the batter with your finger over top of the muffin. Top with remaining peach crisp mixture.
Bake 25-30 minutes, until muffins are slightly brown around edges and an inserted knife comes out clean. Allow to cool slightly in the muffin pan then take them out of the pan and allow to cool on the counter. Or eat them fresh and warm.
That’s about it, if you have any questions let me know. And definitely let me know how they turn out for you!
If you’re wondering about the vanilla extract, we make our own, but come to think of it I don’t know if it’s GAPS legal. (so far it hasn’t caused me any problems that I know of) I’m going to have think about that one…
Comments (9)