Muffins are a delicious and easy snack to whip up. I had some extra frozen peaches on hand, and decided to make a slightly healthier version with some almond flour and coconut sugar. The final product turned out moist and fluffy, and the substitutions were impossible to detect. I used frozen peach chunks that we had on hand from a summer peach-picking trip - but this recipe will work just as well with fresh or canned peaches as long as you adjust the amount of sugar for the canned variety to account for the sugar syrup. This recipe yields 24 muffins. Enjoy!
Here's the recipe:
- 2 1/2 cups all purpose flour
- 2 1/2 cups almond flour
- 1 cup coconut sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup canola oil
- 3 tsp. vanilla extract
- 3 cups peaches, peeled and diced
1. Preheat oven to 350 degrees.
2. In a large bowl, sift together the flour, almond flour, salt, baking powder, and baking soda with a whisk.
3, In a separate bowl, combine brown sugar, coconut sugar, ricotta cheese, oil, eggs, and vanilla.
4. Add wet ingredients to dry ingredients and mix thoroughly.
5. Stir in peaches, diced, and combine.
6. Grease a muffin tin and spoon batter into each mold.
7. Bake for 35 minutes. Allow the muffins to cool for about 10 minutes before serving. Enjoy!
