Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

These gluten-free, dairy-free beauties are packed with flavor! I have added a whole cup of almond flour which raises the protein and overall nutritional value. I also use sorghum flour which bakes up nice and light. I use unsweetened hemp milk for the milk, though I am sure cow or goat milk would work as well. Use two cups of diced fresh peaches or a combination of peaches and fresh blueberries. Other fruits work as well such as raspberries, blackberries, or chopped cherries! 

Read more about this recipe on the blog.

Honey-Kissed Peach-Blueberry Muffins


Dry Ingredients

1½ cups sorghum flour
1 cups blanched almond flour
½ cups tapioca flour
2 teaspoons baking powder
1 teaspoons xanthan gum
½ teaspoons baking soda
½ teaspoons sea salt
½ teaspoons ground nutmeg

Wet Ingredients

2 large eggs
½ cups raw honey
½ cups non-dairy milk
cups melted coconut oil
¼ cups unsweetened applesauce
2 teaspoons vanilla extract
1 teaspoons organic almond flavoring

Other Ingredients

1 cups diced peaches
1 cups blueberries