Part 3 of my “What to do with crappy peaches” experiment. These were super moist, adapted from a gluten-free banana bread recipe- so if you don’t like moist baked goods, don’t try them. The flavor was great and I thoroughly enjoyed them, but the boyfriend was all “ughhh these are mussshhyy.”
Peach-Pecan Muffins
Raspberry & Coconut
Makes 4
Wet ingredients:
- 1 egg
- 2 T. melted coconut oil
- 1 egg
- 1 puree’d peach or 1/2 c. applesauce
Dry Ingredients:
- 3 T. coconut flour
- 1/8 t. salt
- 1/4 t. baking soda
- 1/4 t. cinnamon
- 1/4 c. pecans
Preheat oven to 350. Whisk together the wet ingredients, then add dry ingredients, mixing well. Fold in the pecans. Bake in paper-lined muffin tins for 30-40 minutes, until the center no longer “gives” when poked.
Tags: baked goods, breakfast, coconut flour, gluten free, grain free, picnic, recipe