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    Home » Quickbreads

    Gluten Free Peach and Pistachio Muffins

    Published: Aug 29, 2017 · Modified: Aug 31, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Recipe

    peach pistachio muffins

    Gluten Free Peach and Pistachio Muffins

    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 283kcal

    Ingredients

    • 1 C Brown Rice Flour
    • 1 C White Rice Flour
    • ¼ C Arrowroot Powder
    • 2 ¼ teaspoon Baking Powder
    • 2 teaspoon Xanthan Gum
    • ½ teaspoon Salt
    • ½ teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ½ C Sugar
    • 2 Eggs
    • ¼ C Honey
    • ¼ C + 2 tablespoon Olive oil
    • ½ C Non-Dairy Milk
    • 1 teaspoon 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.
    Calories: 283kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 219mg | Fiber: 3g | Sugar: 17g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

    More about me →

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