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Gluten free stone fruit muffins

Gluten Free Stone Fruit Muffins

Annaliese Eberle
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!
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Standard Muffins

Ingredients
  

  • 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!

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