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Peach Coconut Almond Flour Muffins

Peach coconut almond flour muffins with juicy diced peaches and toasted coconut deliver a tender, naturally gluten-free crumb. Baked to golden tops, they’re lightly sweet and easy to grab for breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup almond flour
  • 0.25 cup shredded coconut
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 3 eggs
  • 0.33 cup honey
  • 0.25 cup coconut oil melted
  • 1 tsp vanilla extract
Fruit and topping
  • 1.5 cup diced fresh peaches
  • 0.05 cup shredded coconut extra for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners, ready for even baking.
  2. Whisk together almond flour, shredded coconut, baking soda, cinnamon, and salt in a large bowl until the color is uniform.
Mix the wet ingredients
  1. Whisk eggs, honey, melted coconut oil, and vanilla extract in a separate bowl until smooth and fully combined.
Combine batter and add peaches
  1. Pour the wet mixture into the dry ingredients and stir until just combined, stopping as soon as no dry streaks remain.
  2. Gently fold in diced fresh peaches, being careful not to overmix so the batter stays tender.
Fill, top, and bake
  1. Divide the batter evenly among the muffin cups and sprinkle the tops with extra shredded coconut.
  2. Bake for 22–25 minutes at 350°F, until golden and a toothpick comes out clean.
  3. Let muffins cool in the pan for 10 minutes before transferring to a wire rack for proper set.
Store
  1. Store muffins in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Notes

Pro tip: avoid overmixing after the peaches go in—almond flour batters become dense if stirred too much. Refrigerate in an airtight container up to 5 days; freeze up to 2 months. For a dairy-free option, keep coconut oil and honey as written (already suitable); for lower sugar, reduce honey to 1/4 cup and expect slightly less browning and sweetness.