Ingredients
- 1 C Brown Rice Flour
- 1 C White Rice Flour
- ¼ C Arrowroot Powder
- 2 ¼ tsp Baking Powder
- 2 tsp Xanthan Gum
- ½ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ½ C Sugar
- 2 Eggs
- ¼ C Honey
- ¼ C + 2 Tbsp Olive oil
- ½ C Non-Dairy Milk
- 1 tsp Vanilla
- 2 C Peaches diced
- 1 C Pistachios roughly chopped
- Additional sliced peaches and turbinado sugar for topping optional
Instructions
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine flours, arrowroot, baking powder, xanthum gum, salt, spices and sugar. Mix together. Set aside.
- In a second bowl, crack 2 eggs. Whisk until eggs are a bit foamy. Add the remaining wet ingredients. Whisk together. Pour wet ingredients into dry. Fold over until just incorporated. Add diced peaches and pistachios. Fold a few times to mix in.
- Scoop batter into prepared muffin pan. Fill to top of the cups. Place in preheated oven. Immediately reduce the heat to 375 degrees.
- Bake for 25-27 minutes until tops spring back when gently poked. Remove from oven. Serve warm, store remaining muffins in an airtight container.
Nutrition Facts
Gluten Free Peach and Pistachio Muffins
Amount per Serving
Calories
283
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
27
mg
9
%
Sodium
217
mg
9
%
Potassium
219
mg
6
%
Carbohydrates
43
g
14
%
Fiber
3
g
13
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
166
IU
3
%
Vitamin C
2
mg
2
%
Calcium
78
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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