Peach & Pistachio Muffins

Peach & Pistachio Muffins

Recipe:

  • 1 C Brown Rice Flour
  • 1 C White Rice Flour
  • 1/4 C Arrowroot Powder
  • 2 1/4 tsp Baking Powder
  • 2 tsp Xanthum Gum
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 C Sugar
  • 2 Eggs
  • 1/4 C Honey
  • 1/4 C + 2 Tbsp Olive oil
  • 1/2 C Almond Milk
  • 1 tsp Vanilla
  • 2 C Peaches, diced
  • 1 C Pistachios, roughly chopped

Additional sliced peaches and turbinado sugar for topping, optional

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flours, arrowroot, baking powder, xanthum gum, salt, spices and sugar. Mix together. Set aside.

In a second bowl, crack 2 eggs. Whisk until eggs are a bit foamy. Add the remaining wet ingredients. Whisk together. Pour wet ingredients into dry. Fold over until just incorporated. Add diced peaches and pistachios. Fold a few times to mix in.

Scoop batter into prepared muffin pan. Fill to top of the cups. Place in preheated oven. Immediately reduce the heat to 375 degrees.

Bake for 25-27 minutes until tops spring back when gently poked. Remove from oven. Serve warm, store remaining muffins in an airtight container.

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