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Nothing says summer like juicy, ripe peaches. And when you turn them into these Peach Cobbler Muffins, you’ve got the perfect excuse to bake even when it’s hot outside. These muffins are soft, fluffy, naturally sweet, and packed with chunks of fresh peaches. Best of all, they are completely gluten-free, Paleo, and made with wholesome ingredients.
These muffins bring all the flavors of a classic cobbler into a grab-and-go breakfast or snack. They have a hint of cinnamon, a buttery crumb topping, and just the right amount of sweetness. Perfect for little hands and adult cravings too.
As a nutritionist, I love finding ways to make baked goods that still provide some nourishment. These muffins use simple, wholesome ingredients and are naturally sweetened, so you can enjoy that cozy, comforting flavor without overloading on sugar.
What makes these muffins a favorite:
- Super simple to make, no fancy equipment needed
- Kid-friendly, grain-free, and made with almond flour for a little extra protein
- Perfect for meal prepping, freeze beautifully for later
- That crumb topping gives major peach cobbler vibes
Quick Tips:
- No peaches? Swap in apples for a fall version
- Add chopped pecans to the crumb topping for extra crunch
- Butter or ghee works great if you prefer over coconut oil
Bake a batch to enjoy fresh, or stash them in the freezer for easy snacks or breakfasts all week.
Warm one up, spread on a little butter, and enjoy the sweet taste of summer, no matter the season.
Peach Cobbler Muffins- Paleo and Gluten-Free
Ingredients
- 1 cup chopped ripe peaches
- 1 tbsp cinnamon, divided
- 2 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/4 cup milk
- 2 eggs
Streusel topping:
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tbsp almond flour
- 2 tbsp butter or ghee
Instructions
- Preheat oven to 350 degrees. Generously grease a 12 cup muffin tin with coconut oil (muffin papers can also be used but are not necessary).
- To prepare your peaches, keep the skin on and chop into small squares about 1/2 inch diameter. Sprinkle with 2 tsp cinnamon, and coat the peaches. Set aside.
- Combine both flours, salt, coconut sugar, remaining cinnamon, and baking soda in a small bowl.
- In a large bowl, beat together coconut oil, vanilla extract, milk, and eggs.
- Gradually mix in dry ingredients, and continue to beat until well combined (batter will be lumpy). Fold in peaches.
- Pour batter into prepared muffin cups
- Prepare the streusel: In a small bowl, stir together the sugar, cinnamon, flour, and butter or ghee. Spoon about 1 tsp of the streusel to top off each muffin.
- Bake at 350 for 18-20 minutes or until toothpick is inserted and comes out clean.
These are so yummy! I will be making them a lot when the weather gets cooler.
Wondering if you have tried without the 2 tbsp coconut flour? Does that small amount really contribute anything?
Yes, it helps to balance out the moist almond flour.
Looks wonderful. Can’t wait to get fresh peaches and try these muffins!
Is there a substitute for the canned coconut milk?
Yes! You can use any milk for this recipe: almond, flax, cashew, etc.
We tried these this morning and they were a hit! I didn’t have coconut flour on hand, so I just subbed brown rice flour and I grew in a little flax seed meal. Worked perfectly.
These look delicious! The peaches in them are perfect for summer!
Thank You Jay! They were a big hit around here!