Vanilla White Peach Muffins

MAKES: 10 muffins | PREP TIME: 10 minutes | COOK TIME: 20 to 23 minutes


½ cup (1 stick/100 grams) unsalted grass-fed butter or coconut oil, softened

½ cup (120 ml) Grade B maple syrup

2 large eggs

1 teaspoon vanilla extract

1 cup (120 grams) tapioca flour

¼ cup (30 grams) coconut flour

1 teaspoon baking powder

pinch of fine-grain sea salt

½ cup (80 grams) diced dried white peaches


  1. Preheat the oven to 350°F (175°C). Line 10 wells of a muffin tin with paper liners.
  2. In a large bowl, mix together the softened butter, maple syrup, eggs, and vanilla with an electric mixer or whisk until the mixture is smooth.
  3. In a separate bowl, whisk together the tapioca flour, coconut flour, baking powder, and salt. Slowly add the dry mixture to the wet mixture, ¼ cup (30 grams) at a time, until well mixed. Fold in the diced peaches.
  4. Using an ice cream scoop, fill the lined wells of the muffin tin. Divide any remaining batter evenly among the lined wells.
  5. Bake for 20 to 23 minutes, or until a toothpick comes out clean when inserted in the middle of a muffin. Remove the muffins from the muffin tin and place on a cooling rack until ready to serve. Store leftovers in an airtight container for up to 5 days at room temperature.