Hallelujah! These GF Southern Peaches and Cream Muffins are a delight. These gluten-free, low-carb muffins taste like the real thing and work great for breakfast or a quick snack on the go.
These easy, healthy muffins are made with almond flour for a moist crumb and are studded with sweet, tangy peaches. A light vanilla cream glaze finishes them off beautifully. They’re especially wonderful when peaches are in season, and you can use fresh or frozen fruit.
Gluten Free & Keto Recipe Information
Many readers have asked for more gluten-free and keto recipes. This peach muffin recipe is simple, uses minimal ingredients, and delivers excellent texture and flavor. If you prefer, you can also make these with all-purpose flour using the same measurements, but the almond flour version keeps them naturally low carb.
Ingredients You Need
Healthy Gluten Free Peach Muffins
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup coconut oil or canola oil
- 1/4 cup keto maple syrup (or regular maple syrup/honey if not following keto)
- 1 cup diced peaches, fresh or frozen (add more if you like)
- Optional: 1/2 teaspoon cinnamon
Cream Glaze
- 1 cup powdered sugar (sugar-free if you prefer)
- 2–3 tablespoons cream or milk of choice
- Optional: 1/2 teaspoon vanilla extract or a splash of peach juice
How to Make Healthy Peach Muffins – Gluten Free & Keto
Gluten Free Peach Muffins
- Preheat the oven to 350°F (175°C). Lightly grease a 12-count muffin tin or line with paper liners and spray lightly with non-stick spray. Set aside.
- In a large bowl, whisk together almond flour, baking soda, salt, and the optional cinnamon.
- Add the eggs, oil, and maple syrup. Stir until you have a thick batter, then fold in the diced peaches.
- Divide the batter evenly among the muffin cups, filling each about 2/3–3/4 full. Reserve a few peach pieces to top the muffins if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before glazing.
Cream Glaze
- Whisk together powdered sugar, cream (or milk), and vanilla until smooth. Adjust the thickness by adding more liquid or powdered sugar as needed. Spoon or drizzle over cooled muffins.
Substitutions & Tips
- Powdered Sugar: Use regular powdered sugar if you don’t want sugar-free alternatives.
- Sweetener: Regular maple syrup or honey can replace keto maple syrup if you’re not keeping it low-carb.
- Fruit: Swap peaches for blueberries, strawberries, or raspberries if preferred.
- Sweetness: These muffins are not overly sweet. If you prefer sweeter muffins, increase the sweetener slightly or add the cream glaze.
Storing and Freezing Muffins
- Store: Keep muffins covered at room temperature or in the refrigerator for up to 5 days.
- Freeze: Place cooled muffins in a zip-top bag and freeze for up to 6 months. Thaw at room temperature or warm briefly in the microwave.
These muffins are delicious warm — heat for about 10 seconds in the microwave and spread with butter for extra indulgence. Enjoy this GF Southern Peaches and Cream Muffins recipe and bake on!
More Southern Peach Desserts
- Southern Peach & Raspberry Cobbler {for 2}
- Healthy Peach Zucchini Bread
- 25 Slices of Summer Heavenly Desserts
- Oatmeal Peach Crumble Bars
- Heavenly Peach Greek Yogurt Cake
- Easy Peach Cake Cobbler
- Peach Coffee Cake
- 10 Glorious Gluten-Free Muffin Recipes
- Peach Dump Cake
- Easiest Peach Cobbler Bread
GF Southern Peaches and Cream Muffins
Ingredients
Gluten Free Peach Muffins
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup coconut oil or canola oil
- 1/4 cup maple syrup (keto or regular)
- Optional: 1/2 teaspoon cinnamon
- 1 cup diced peaches (fresh or frozen)
Cream Glaze
- 1 cup powdered sugar (sugar-free optional)
- 2–3 tablespoons cream or milk
- Optional: 1/2 teaspoon vanilla extract or peach juice
Instructions
Gluten Free Peach Muffins
- Preheat oven to 350°F. Grease or line a 12-count muffin tin and set aside.
- Whisk almond flour, baking soda, salt, and optional cinnamon together in a large bowl.
- Stir in eggs, oil, and maple syrup until a thick batter forms, then fold in the peaches.
- Fill muffin cups 2/3–3/4 full. Bake 20–25 minutes until a toothpick comes out mostly clean.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Cream Glaze
- Whisk powdered sugar with cream (or milk) and vanilla until smooth. Spoon over cooled muffins.
Notes
- Muffins are about 3 net carbs each (glaze not included).
- Use regular powdered sugar and syrup if you do not need sugar-free or keto options.
Nutrition (per serving)
Recipe slightly adapted from Big Man’s World.