PaleoFLEX™ Banana Peach Muffins
What’s better than banana muffins? Banana muffins studded with sweet peaches and nutty pecans!
These sweet vanilla-scented muffins are a great way to use up fresh, ripe peaches. They add moisture and subtle sweetness for the perfect summertime treat.
Since we’re recreating a treat that doesn’t exist in nature, these muffins are automatically considered PaleoFLEX™. We made sure the added salt and sugar (from the maple syrup) stuck within our limits, so you can enjoy a healthier muffin for breakfast or dessert!
These peach muffins are really easy to bring together. Simply whisk the wet ingredients in one bowl, and the dry ingredients in another. Pour the wet mixture into the dry ingredients, taking care not to overmix. Then carefully fold in the chopped peaches and pecans.
Pour the mixture evenly into a muffin tin, then top with crushed pecans and bake at 350°F for 20 minutes. Be sure to let the muffins cool completely before serving.
- Want to cut back on sugar? Skip the maple syrup and add in another ¼-½ cup of mashed bananas for more sweetness.
- Keep them room temperature in an airtight container for 3 days, or in the refrigerator for up to one week. They are also freezer friendly!
2 bananas, mashed (1 cup)
1/4 cups maple syrup
1 tsp vanilla extract
1 3/4 cups almond flour
1/4 cups arrowroot flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of sea salt
1 cups fresh peaches, diced
3/4 cups chopped pecans, divided
Preheat the oven 350°F. Grease a muffin tin with coconut oil, or line with cupcake liners.
Whisk the mashed bananas with the eggs, maple syrup, and vanilla in a medium bowl.
In a large bowl, whisk the almond flour, arrowroot flour, baking powder, baking soda, and cinnamon until no lumps are remaining.
Use a spatula to pour the wet ingredients into the dry ingredients. Combine just until a wet and sticky batter forms. Carefully fold in the peaches and ½ cup of the chopped pecans.
Pour the batter into each muffin cavity until it's about three quarters of the way to the top. Crush the remaining ¼ cup of pecans until crumbly, then sprinkle over the top. Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Let the muffins cool for at least 10 minutes on a wire rack before serving.