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Peach Coconut Almond Flour Muffins

Peach coconut almond flour muffins with juicy diced peaches and a golden, set crumb. Made with almond flour for a tender, moist texture and a sweet coconut topping.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2.5 cup almond flour
  • 0.5 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 3 eggs
  • 0.33 cup honey
  • 0.25 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh peaches diced
Topping
  • 2 tbsp shredded coconut
  • 2 tbsp sliced almonds
  • 1 tbsp coarse sugar optional

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
  2. In a large bowl, whisk together almond flour, unsweetened shredded coconut, baking powder, and salt.
Mix wet and combine
  1. In a separate bowl, whisk eggs, honey, coconut oil, and vanilla extract until smooth.
  2. Add wet ingredients to dry ingredients and stir until combined.
  3. Fold in the diced fresh peaches.
Fill and bake
  1. Divide the batter evenly among the muffin cups.
  2. Sprinkle each muffin with shredded coconut and sliced almonds, and add coarse sugar if using.
  3. Bake at 350°F (175°C) for 20–24 minutes, until golden and set.
Cool and serve
  1. Cool in the pan for 10 minutes.
  2. Transfer muffins to a wire rack and cool completely, then serve warm or at room temperature.

Notes

For the best tender crumb, stir just until the batter comes together and fold peaches gently so they don’t break down too much. Store muffins in an airtight container in the refrigerator for up to 4 days (reheat briefly in the microwave if desired); freeze up to 2 months for longer storage. If you want a dairy-free option, this recipe is naturally dairy-free as written; just ensure your coconut oil and toppings meet your needs.