Summer is here, at it’s peak: there are gluts of tomatoes, cucumbers, herbs, berries and stone fruits at markets and in home gardens. We’re all trying to soak up the sun, and do as much as possible before the cold sets in, and squeeze in as much fresh produce in our meals as possible! I’ve been cooking along with the Sprouted Kitchen Cooking Club for the last few weeks, and it has been a welcome detour from our typical fare – and Sarah really knows how to highlight seasonal produce. Her recipe for gluten free stone fruit muffins with yogurt were a direct inspiration for this post!
I love it when things just come together…it just so happened that I had 4 ripe (but kinda sad) peaches that my sister unloaded on me, brown rice flour from my mom, and a fresh bag of almond flour. The stars aligned for these gluten free stone fruit muffins!
I appreciate a non-wheat baked good for different colors, flavors and textures. We do enjoy pasta, my homemade sourdough bread and pizza on a routine basis. So, it is super nice to incorporate other grains, seeds and nuts into our baked goods.
I used peaches, which paired so well with the almond flour, vanilla and yogurt. But really, I think any fruit will work in here. I almost added in a few tablespoons of golden corn meal, just because I love the color and flavor, but decided not to – next time! I could see apples working too, when the fall creeps closer.
I definitely over filled my muffin tins – I always do – so maybe follow the directions for filling only 2/3 of the way full – since that makes getting them out way easier! I typically do not use muffin liners, but go ahead if you want to. I totally get the pain that goes with cleaning muffin tins!
Enjoy these gluten free stone fruit muffins with an iced coffee or latte early in the morning, and start the day in a sweet way. Enjoy!
Gluten Free Stone Fruit Muffins
- 2/3 cup yogurt Greek, regular or plant-based
- 2 large eggs
- 1/2 tsp vanilla extract optional
- 1/4 cup oil I used olive oil, but any high-quality neutral oil will work here
- 1 cup fine brown rice flour
- 1/2 cup almond meal or almond flour, either will work
- 1 TB ground flax seed
- 1/4 tsp sea salt
- 1/2 cup brown sugar coconut sugar may also work
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- freshly grated nutmeg optional, but really nice here
- 1 heaped cup stone fruit, cut into 1/3" to 1/2" pieces peaches, nectarines, plums, etc.
- 1-2 TB turbinado or demerara sugar for topping pre-bake, optional!
- Pre-heat oven to 350F. Grease 10 standard muffin tins generously with oil.
- Whisk the yogurt, egg, oil, vanilla extract in a medium bowl and set aside.
- Whisk the dry ingredients together (flours, flax, sugar, spices, baking powder and soda, salt) in a large bowl and set aside.
- Pour the wet mixture into the dry mixture, and fold a few times to start combining. Add the chopped fruit, and finish mixing until no dry ingredients remain and the fruit is evenly incorporated.
- Scoop into muffin tins, filling 2/3 of the way full (I always overfill mine – so I got 10 – but you'll probably get 12 if you don't overfill!). Sprinkle with coarse sugar, if desired. Bake for 18-22 minutes, until the tops are golden and the muffins firm to the touch. Depending on how juice your fruit was, this will vary the baking time. Stick a paring knife or toothpick in to check to make sure no wet batter sticks, if desired.
- Remove from oven, and run a butter knife or small offset spatula around each muffin. Allow to cool – the muffins are a little delicate when hot – then remove from tins. Enjoy fresh, or store in a airtight container for up to 3 days at room temp, or up to 1 week in the fridge. Freeze for up to 2 months.