So, I may have purchased about 2 dozen peaches at the farmer’s market on Sunday.  And as much as I do giggle every time he says it, I didn’t feel the need to hear the husband exclaim “The Macanaw peaches, Jerry.  the Macanaw peaches” 24 times over the course of the next few days.

And so, I set about turning the peaches into something delicious, but also in-keeping with our paleo-ish diet.  First up . . . ginger peach muffins made with almond flour.  In theory, they sounded great.  In reality, they were horrible.  Only edible if consumed with a cup of strong, hot coffee.

So this morning, I reverted to my standby basic paleo muffin recipe and added in a TON of chopped up peaches (ok ,I used about 6).  I’ve based this recipe on Julie Bauer & George Bryant’s “Vanilla White Peach Muffins” recipe in the book The Paleo Kitchen (it’s an awesome book).  This is the ONLY paleo baked good recipe that the husband will eat . . . and it’s my favourite because it really does taste like a “normal” muffin.  I also love this recipe because I can use any fruit I happen to have on hand – I’ve made a blueberry, a cherry, and now a peach version so far this summer; in the winter i used cranberries with a little bit of orange zest thrown in and they were delicious.  Happy baking!!!

White Muffins

  • Servings: 24
  • Difficulty: easy
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Ingredients

  • 1 cup butter or coconut oil (I usually just use butter)
  • 3/4 cup maple syrup
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups tapioca flour
  • 1/2 cup coconut flour
  • 3 tsp baking powder
  • 1 1/2 to 2 cups fruit – fresh, frozen; whatever you have on hand

Directions

I use my KitchenAid with the paddle attachment to cream the butter / beat it into submission depending on how soft or hard the butter is (you can just you a spoon and a bowl if you don’t have a mixer).  Add in the tapioca flour and eggs and beat it until it is really well combined.  Then dump in the maple syrup, vanilla, baking powder and coconut flour.  Again, mix until it’s all combined. And then add in your fruit and give it all one last good mix.  Divide the batter into 24 muffin cups and bake at 350 for about 40 minutes or until they are golden in colour and spring back when you touch the tops.