I’m so excited for Garden season. This year my little garden received some improvements that I am so excited for! See how I am creating my garden space on a budget.
Share on Social
Essential Oils 101 ebook
Want to learn about essential oils and how to get started? Grab this free basic PDF.
Sweet Potato Chicken Pesto Pizza
Creamy Broccoli Salad with Bacon
Dairy Free, Gluten Free Eggnog
Vanilla Peach Muffins
- 1 medium peach (chopped)
- 1 1/2 cups 140g ground almonds
- 2 1/2 tbsp. coconut flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs ( beaten)
- 4 tbsp. honey
- 2 tbsp. coconut oil (melted)
- 2 tsp. vanilla extract
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
- In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
- Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
- Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
- Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 4