Part 4 of my “What to do with crappy peaches” experiment. Boyfriend’s favorite, and a close runner-up to the cookies, IMHO. I used frozen raspberries for a little zing to complement the subtle peach flavor.
Peach Cupcakes – Makes 10
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 puree’d peach or 1/2 c. applesauce
- 3 eggs, gently beaten with a fork
- 1 T honey
- 3 T coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup of fresh or frozen raspberries
Preheat oven to 375 degrees. In a medium size bowl, mix dry ingredients with a fork until all lumps are gone. In a separate bowl, whisk together the wet ingredients. Add wet to dry and mix well, then gently fold in the berries.
In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Bake for 30-40 minutes, until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin.
Optional: frost with coconut butter, allowing the warm muffins to melt the “frosting” so it cools as a hard shell. These are best enjoyed at room temperature, and like most coconut flour baked goods, better the next day!
Tags: baked goods, breakfast, coconut flour, coconut oil, dessert, gluten free, grain free, recipe