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Peach Cobbler Muffins- Paleo and Gluten-Free

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Amy Rains


  • 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


  1. 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).
  2. 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.

  3. Combine both flours, salt, coconut sugar, remaining cinnamon, and baking soda in a small bowl.

  4. In a large bowl, beat together coconut oil, vanilla extract, milk, and eggs.

  5. Gradually mix in dry ingredients, and continue to beat until well combined (batter will be lumpy). Fold in peaches.

  6. Pour batter into prepared muffin cups

  7. 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.

  8. Bake at 350 for 18-20 minutes or until toothpick is inserted and comes out clean.

Recipe Notes

This recipe was adapted from Bravo For Paleo's Blueberry Muffin recipe.