Peach Coconut Almond Flour Muffins Recipes

COCONUT PEACH MUFFINS

Coconut Peach Muffins image

Make and share this Coconut Peach Muffins recipe from Food.com.

Provided by Roosie

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup butter
1/4 cup water
1 egg, beaten
1 cup canned peaches, diced (you can use fresh, if you like)
1/2 cup shredded coconut (plus a little extra to sprinkle on top)
1 teaspoon vanilla extract
1 cup milk

Steps:

Preheat oven to 400* F.
Grease or line muffin tins.
Heat water, butter and sugar in a saucepan until the sugar is dissolved.
Set aside.
Mix milk, vanilla extract, egg and peaches.
Set aside.
Mix flour, coconut and baking powder.
Make a well in the center of the mixture.
Pour peach mixture into the well of the flour mixture.
Mix lightly.
Pour in butter mixture.
Mix until just combined.
Fill greased or lined muffin tins 3/4 full.
Sprinkle top with coconut, if desired.
Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy!

ALMOND PEACH MUFFINS

Almond Peach Muffins image

Meet the Cook: If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months. -Robin Henry, Sugar Land, Texas

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-1/4 cups chopped peeled fresh peaches
1/2 cup chopped almonds

Steps:

In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 253 calories, Fat 13g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 211mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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