Fragrant peaches turn these muffins into tender delights sure to satisfy any sweet tooth. For the best possible flavor, make these when peaches are in season, and wait until yours are especially ripe—the softer and riper your peaches, the sweeter and more flavorful your muffins will be. Serve these for a Sunday brunch treat, and every guest will be asking for the recipe. These are marvelous with a Paleo-approved raspberry or strawberry jam, but they are equally delicious plain or with just a pat of unsalted, grass-fed butter. Freeze leftovers for an anytime treat the whole family will love.
• 2 cups blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/2 cup cold water
• 1 teaspoon pure vanilla extract
• 1/4 cup pure honey
• 2 medium ripe peaches, pitted, peeled, and finely chopped
1. Preheat oven to 350 degrees F.
2. Mix together the almond flour, baking soda, and salt in a bowl, and sift to combine well.
3. In a large bowl, beat the eggs until they are frothy. Add the water, vanilla, and honey, and beat until well combined.
4. Carefully pour the flour mixture into the wet ingredients, and stir until just combined. Fold in the peaches, and stir until just mixed.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 2–4 minutes until golden brown. Allow to cool before removing from pan.
6. Store any leftovers in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
