Juicy stone fruit, nutty almond and brown rice flours, and tangy yogurt make for a wholesome, tasty muffin! Use whatever fresh stone fruit you have, chopping it into 1/3" to 1/2" pieces - and no need to peel! Perfect for summer bounty, or using frozen fruit. Adapted loosely from Sprouted Kitchen. Please note to use volumetric (i.e. cup) measurements for this recipe - ingredient weights to come soon!
1/4cupoilI used olive oil, but any high-quality neutral oil will work here
1cupfine brown rice flour
1/2 cupalmond mealor almond flour, either will work
1TBground flax seed
1/4tspsea salt
1/2cupbrown sugar coconut sugar may also work
1tspbaking powder
1/4tspbaking soda
1/4tspcinnamon
freshly grated nutmegoptional, but really nice here
1 heaped cupstone fruit, cut into 1/3" to 1/2" piecespeaches, nectarines, plums, etc.
1-2TBturbinado or demerara sugarfor topping pre-bake, optional!
Instructions
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.
Notes
These muffins are quite moist from the fruit on day 2, but a quick toast or run under the broiler for a few minutes crisps them back up.
Keyword Almond Flour, Brown Sugar, Cinnamon, Flax, Gluten Free, Peach, Stone Fruit, Summer