Peach Coconut Almond Meal Muffins

Hi CNC readers!

I’m Hillary, the blogger behind Nutrition Nut on the Run. Besides being birthday twins, Tina and I have a few similar interests: iced coffee, running, CrossFit, all things coconut, and last, but not least, almond meal. Neither one of us eat a strict Paleo diet, but that doesn’t mean we don’t enjoy nutty, gluten-free recipes. If you’ve read CNC for a little while, you know that Tina keeps her kitchen stocked with Trader Joe’s almond meal… as do I. It’s a steal of a deal at $3.99.

I bake with almond meal fairly regularly, as it satisfies my passion for baking without having glutinous wheat flour, butter, and refined sugar creations taunting me from my kitchen cupboard. A few of my go-to almond meal recipes are Almond Flour Banana Muffins (with coconut), Chocolate Chip Cookies, and Raspberry Chocolate Chip Muffins << holy yum!!

With summer coming to an end, I wanted to utilize the last of the juicy peaches at my local farmer’s market and combine them with two of my favorite ingredients: almonds and coconut. This recipe is slightly sweet from the honey and vanilla, but healthy all the while. They are excellent paired with an iced latte for a light, summer breakfast; they freeze well, too, so you can savor a bite of summer during the cool, Fall days ahead.

peachcoconut

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Thanks, Tina, for letting me stop by CNC today to share the recipe — enjoy!

What are your favorite ways to use almond meal?

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30 Comments

  1. I keep TJs almond meal in the house too. I love it for pancakes and have made breads with it but forget about muffins. I love a reason to go to the farmer’s market for peaches. Thanks!

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  4. I came into possession of 400 lbs of organic toasted almond meal (don’t ask) and am desperately searching for ways to use it. Most recipes I look up call for almond flour, so i was happy to find this one. I tried it with just a couple changes. Since I didn’t have any unsweetened coconut on hand, I used sweetened, but then I was worried it might get too sweet, so I subbed applesauce for the honey.

    These really came out yummy, albeit a bit mushy in the middle. I am looking forward to playing around with this recipe some more….maybe adding spinach for a nice “green monster” type muffin (but then will probably use the honey to up the sweetness). Also, I think the addition of some coconut flour or even an all-purpose gluten free flour might help give it some body and a bit more rise.

    Overall, I like the recipe, so thank you very much for sharing it!

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