Paleo Peach Muffins

  • Posted on: 5 July 2015
  • By: jessica

Welcome back to Monday Munchies! This time of year I absolutely love going to my local farmers market. One of my favorite things is to wake up early and get to the market before the crowds. I love strolling through the booths and seeing all of the beautiful hand made items, delicious produce and locally sourced eggs of all different colors. Now that it's June peaches are starting to show up at lots of the booths. Peaches hold a special place in my heart.

As a child when I would travel to Rena Lara, Missippi we would walk down to my aunt's house and pick peaches from her orchard. I remember being engulfed in the smell as we would walk closer and closer to the trees. I remember learning how to feel a peach for just the right amount of ripeness; not too soft, not too firm. I remember the laughter we would all have when an occasional worm would crawl out of one of the plump little fruits. And most of all I remember the taste. The yummy peach flavor dripping down my chin leaving every single part of my hands and face disgustingly sticky! 

As I grew older the smell of peaches has always brought me back home in my heart. Anytime I pass a produce stand with these lovely, fuzzy fruits I am taken back to sweet memories of my family. 

So today's recipe holds a special place in my heart. I hope you enjoy it! 


Eggs (Pastured are best)
4 T
Coconut Oil (Melted; Grass-fed butter for clean eating version)
1⁄2 t
Pure Vanilla Extract
1⁄8 c
Coconut Sugar
1⁄4 c
Coconut Flour
1⁄4 t
Sea Salt
1⁄8 t
Baking Soda
1⁄2 c
Fresh Diced Peaches


1. Whisk eggs, vanilla, melted butter and coconut sugar together. 

2. Mix coconut flour, sea salt and baking soda together. 

3. Slowly incorporate dry mixture into wet. (this is going to be a very thick batter).

4. Lightly fold in peaches until incorporated.

5. Line muffin tin with muffin papers (I may try putting some type of spray in next time, these stuck quite a bit.)

6. Fill muffin papers about 3/4 of the way full. 

7. Bake at 350° for 25-30 minutes (until a toothpick comes out clean). 

8. Allow to cool.

9. If sticking with the paleo option, enjoy these muffins as is. If sticking with the clean eating option add peach butter to the top. 


This recipe makes 6 mini muffins and 6 regular muffins (12 muffins in all). 

These muffins stuck to the paper more than I had hoped, but they do taste awesome. Any suggestions on how to fix this would be greatly appreciated! 


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