Recipe
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
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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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