In my house, muffins make a quick on-the-go breakfast, yummy afternoon snack, or exciting addition to my kids’ lunchboxes. Because I’m dairy-free, finding a recipe that really works well with my preferred ingredients is trial-and-error but this Peach Polenta Recipe works and is very versatile - and it’s gluten-free! Consider subbing eggs for flax eggs (1 TBSP finely ground flax seeds and 3 TBSP water equals 1 egg).
Coming into summer, peaches are my family’s go-to pick. We’ve had a very warm and dry spring here in Ireland and summer’s first peaches are coming into our markets over the past week. It may still be early to source local peaches where you are, so until high summer I encourage you to try this recipe in some of its different iterations:
Use the recipe below without peaches, consider adding chopped almonds.
Substitute fresh lemon juice for the orange juice and add some poppyseeds.
Opt for coconut oil (Not EVOO) and add 2 TBSP of cocoa, cocoa nibs and coconut flakes for a more dessert-y vibe.
Peach Polenta Muffins
1 Cup Almond Flour (or preferred GF flour)
1 Cup Polenta
1/2 TSP Baking Powder
1/2 TSP Baking Soda
1/3 Cup Maple Syrup
1/2 Cup EVOO or Coconut Oil
1 1/2 Cups Freshly Squeezed Orange Juice
3 Eggs (or egg substitute)
2 Peaches - Chopped
1 Peach - Thinly Sliced
Preheat the oven to 350
Mix the dry ingredients in a large bowl
Add the egg, maple syrup, oil of choice, and orange juice; mix well
Stir in the chopped peaches
Using a muffin tin with liners or parchment, drop 2 TBSP of mix into each cup and top with a sliced peach
Bake for 22-25 minutes (fan)
Yield: 1 dozen
I’m passionate about making my own muffins vs. buying them because I want a healthier baked good option - a smaller size, no refined sugar or white flour, and fresh!
If you’re looking for more muffin inspiration, another favorite in my house is the Spinach Berry Muffins by No Big Bites.