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5 from 1 vote

PEACH WALNUT MUFFINS

Keyword coconut flour muffins, gluten free peach muffins, peach muffins, peach walnut muffins, summer fruit muffins
Servings 12 muffins
Calories 1793kcal
Author Nicole Modic

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

  • Preheat oven to 350.
  • Line a muffin tin with liners or grease the muffin tin so the muffins don't stick.
  • In a medium bowl, whisk together the wet muffin ingredients, including eggs.
  • Next, add the dry ingredients and stir well
  • Fold in the peach. The batter should be thick
  • Using a spoon or a cookie scoop, fill each muffin cup with one scoop of batter.
  • Mix the topping ingredients in a small bowl.
  • Evenly distribute some of the topping on each muffin.
  • Bake for 28-30 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool.Enjoy!

Nutrition

Calories: 1793kcal | Carbohydrates: 163g | Protein: 23g | Fat: 127g | Saturated Fat: 79g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 10g | Cholesterol: 0.4mg | Sodium: 1290mg | Potassium: 1171mg | Fiber: 32g | Sugar: 106g | Vitamin A: 1035IU | Vitamin C: 15mg | Calcium: 268mg | Iron: 9mg
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