Peach & Ginger Muffins


This is a surprising recipe. How so?  It was the first recipe that used my unexpected pantry flour.  Also, the flavor profile is definitely new to certain members of my family, especially in the shape of a muffin. Mr. B crinkled his nose in doubt, when he asked what the muffin was. It looked pretty,  but he’s learned that I can be sneaky with foods.

Despite his hesitation, once Mr. Be took a bite,  he ravenously devoured two – and licked his fingers!  These muffins are that good in their surprising flavor and the new flour mix worked fabulously! They were light, fluffy, and entirely scrumptious!

To be honest, this is my current favorite muffin. The sweetness and texture from the peaches in combination with that hint of warming ginger  with a crusty top was just heaven for my taste buds.  They did not last long in this household.

Bonus – they are free of the top eight allergies!


Serves: 12 Muffins

Total Time: 30 to 35 minutes

Free of The Top Eight Allergens


  • 2 cups of Pantry Flour (or any flour)
  • 2/3 cups of white sugar
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 3/4 tsp of guar gum (or xanthan gum)
  • 1/4 tsp of sea salt
  • 1/2 tsp of ground ginger
  • 2 cups of peeled and chopped peaches (fresh or thawed. I used thawed.)
  • 1/2 tsp of pure vanilla extract
  • 1/2 cup of original unsweetened almond milk (or any milk)
  • 1/2 cup of canola oil
  • 1/2 cup of unsweetened plain applesauce (or 2 large eggs)
  • Granulated White Sugar
  • Muffin Liners.


  1. Preheat the oven to 375 F.  Put muffin liners into a twelve muffin pan.
  2. Mix  thoroughly together the flour, sugar, baking powder, baking soda, guar gum, salt, and ground ginger in a large bowl.  Next, add the peaches and stir till the peices are evenly coated.
  3. Add to the large bowl, now, the pure vanilla extract, milk, oil, and applesauce.  Stir until everything is well mixed and combined.
  4.   Next is to evenly fill the muffin liners with the mixture. Once distributed, sprinkle the muffin tops with granulated white sugar.  Bake in the oven for 20 to 25 minutes until lightly golden. Remove from oven and muffin pan; let the muffins cool on a rack.




Recipe Adapted from Gluten-Free Baking Classics by Annalise G.  Roberts

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