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Home | Recipe | Breakfast | Muffins

Peach Walnut Muffins

Protein 23g
Carbs 163g
Fats 127g

Recipe by:

Nicole Modic

April 24, 2022
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    PEACH WALNUT MUFFINS - INGREDIENTSFOR THE MUFFINS:1/2 cup coconut flour3 eggs1 tsp baking soda1 tsp cinnamonpinch nutmeg1/2 cup full fat coconut milk1/4 cup maple syrup 1/4 cup melted coconut oil (or ghee)1 cup fresh peach (I used one white peach), chopped in small piecespinch sea saltFOR THE TOPPING:1 cup fresh peach (I used a white peach), chopped in small pieces1/2 cup chopped walnuts2 tb maple syrup1 tsp cinnamon

    NEW!!! PEACH WALNUT MUFFINS. You guys asked for more grain free recipes, so I deliver (because I love you all like that! 😘). If you aren’t into peaches, you can use pretty much any fruit of choice—blueberries, nectarines, strawberries, apricots, figs, etc. I recommend that you use fresh, not frozen, fruit, because frozen fruit when melted will get too watery and the muffins will turn out flat! Get fresh berries, it’s summer time, you have no excuses.

    Home | Recipe | Breakfast | Muffins

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    PEACH WALNUT MUFFINS

    • Dairy Free
    • Gluten Free
    • Grain Free
    • Paleo Friendly
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    Ingredients

    FOR THE MUFFINS:
    • ½ cup coconut flour
    • 3 eggs
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • pinch nutmeg
    • ½ cup full fat coconut milk
    • ¼ cup maple syrup
    • ¼ cup melted coconut oil (or ghee)
    • 1 cup fresh peach (I used one white peach), chopped in small pieces
    • pinch sea salt
    FOR THE TOPPING:
    • 1 cup fresh peach (I used a white peach), chopped in small pieces
    • ½ cup chopped walnuts
    • 2 tbsp maple syrup
    • 1 tsp cinnamon

    Instructions 

    1. Preheat oven to 350.
    2. Line a muffin tin with liners or grease the muffin tin so the muffins don't stick.
    3. In a medium bowl, whisk together the wet muffin ingredients, including eggs.
    4. Next, add the dry ingredients and stir well
    5. Fold in the peach. The batter should be thick
    6. Using a spoon or a cookie scoop, fill each muffin cup with one scoop of batter.
    7. Mix the topping ingredients in a small bowl.
    8. Evenly distribute some of the topping on each muffin.
    9. Bake for 28-30 minutes or until a toothpick comes out clean.
    10. Remove from the oven and let cool.Enjoy!
    Nutrition Hide Nutrition
    Calories: 1793kcalCarbohydrates: 163gProtein: 23gFat: 127gSaturated Fat: 79gPolyunsaturated Fat: 29gMonounsaturated Fat: 10gCholesterol: 0.4mgSodium: 1290mgPotassium: 1171mgFiber: 32gSugar: 106gVitamin A: 1035IUVitamin C: 15mgCalcium: 268mgIron: 9mg

    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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