Thursday, August 25, 2016

Peach Pecan Muffins


Greetings and Happy August (also known as the dog days of summer; and that it has surely been)! I’m so happy to be back guest posting at Honeyville and sharing another delicious recipe. My blog, Gourmet Girl Cooks, features recipes that are low carb, grain and gluten free, and contain no added sugar.

Today’s recipe is a delicious summertime breakfast treat; Peach Pecan Muffins! They’ve got a little bit of “Georgia” mixed in to make them super special (Georgia peaches and Georgia pecans). They are made with Honeyville’s Blanched Almond Flour, which has been my favorite almond flour to bake with for over 4 years now. These muffins are super moist and lightly sweet and they go great with your morning coffee. They are delicious for breakfast and make a tasty snack as well. They are easy to make, too.


I hope you enjoy my gluten-free recipe for Peach Pecan Muffins. If you’d like to find more recipes like this one, please check out my blog, Gourmet Girl Cooks at www.gourmetgirlcooks.com where you will find hundreds of other delicious low carb, grain and gluten free no-sugar added recipes and meal ideas.

Peach Pecan Muffins

INGREDIENTS:

2 Tablespoons coconut flour
2 teaspoons baking powder
1 cup Swerve Sweetener (or preferred granular sweetener)
3 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup peeled and diced ripe peaches (or substitute canned no sugar added peaches)
1/4 cup chopped pecans (plus 2 Tablespoons extra to sprinkle on top, if desired)
Coconut oil spray to grease muffin tins

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly spray or grease a 12-cup muffin pan and set aside.

In a large bowl, whisk together almond flour, ground flax, coconut flour, baking powder and sweetener until combined.

In a separate bowl, beat eggs, oil, vanilla extract, and buttermilk together. Add wet mixture to dry mixture and stir just until combined. Fold in peaches and pecans. Spoon batter into muffin cups, filling cups to approximately three-quarters full. Bake for 25 to 30 minutes, or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes in pan. Carefully remove from pan and cool completely on wire rack. Makes 1 dozen muffins.


*Note: If a sweeter, more cake-like muffin is desired, increase sweetener as desired.


3 comments:

wjs said...

These look great. I can't have dairy. Do you know of a replacement for the buttermilk? Thanks. Kelli

pcgranny said...

Do you know the carb count in these? I notice you don't usually have it.

In The Kitchen With Honeyville said...

Hi, Wjs,

Buttermilk can be substituted by adding about 1-1/2 teaspoons white vinegar to 1/2 cup almond or coconut milk for dairy free folks. Let it sit for 5-10 mins then use. Hope that helps!