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Peach Cobbler Muffins | Lexi's Clean Kitchen

If you have been on the lookout for simple, healthy peach muffins, these Paleo Peach Cobbler Muffins are it! They are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free and paleo peach muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

Paleo peach cobbler muffinsHealthy Peach Muffin Recipe

These gluten free Peach Cobbler Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are studded with fresh peaches and so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. There is something about the combination of peaches and just the right amount of cinnamon in these that is just so so flavorful!

Healthy peach muffins gluten freeStorage Instructions

These gluten free peach muffins can stay in an air tight container at room temperature for up to 1 day. Additionally, for longer storage place in the refrigerator up to 3 days or the freezer for up to 1 month.

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Paleo Peach Cobbler Muffins

5 from 3 votes
If you have been on the lookout for simple, healthy peach muffins, these Paleo Peach Cobbler Muffins are it! They are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl!
Servings 12
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 2 eggs
  • ¼ cup coconut oil or melted butter
  • cup honey
  • 1 teaspoon vanilla extract
  • 2 cups 192 grams almond flour
  • ¼ cup 28 grams coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch salt
  • 1-1/2 cups fresh peaches pitted, peeled, and chopped (about 2 peaches)


  • Preheat oven to 350 and line a muffin tin with parchment or silicone liners.
  • In a bowl whisk together eggs, coconut oil, honey, and vanilla. Add in almond flour, coconut flour, baking powder, cinnamon, and salt.
  • Fold in peaches.
  • Divide batter into 12 muffin liners, filling about 2/3 of the way full.
  • Bake for about 18-20 minutes or until a toothpick comes out clean


This recipe was updated to improve texture and increase batch size to 12, along with new photographs in July 2019.


Calories: 124kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 37mgSodium: 110mgFiber: 3gSugar: 9g
Author: Lexi

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Recipe Rating


  1. 5 stars
    Made these yesterday. Turned out really well. So flavorful. I might add a few chopped walnuts or pecans next time.

  2. I made them for the first time today and the batter was very thick so I added a little bit of almond milk but left it on the thick side. Even when adding the peach it did not soften the batter…………..they did not rise, they were stodgy………..what did I do wrong?

    1. Possibly–but the muffins are likely to stick to the wrapper a ton. Let us know if you try!

  3. Hi! I stumbled upon this recipe in 2020 and noticed a comment asking about baking powder vs. baking soda. The recipe says soda, but Lexi’s comment says powder. What’s the right ingredient?

  4. I made these because I had a ton of ripe peaches, and I did sub in whole wheat flour because I didn’t have almond, and I doubled the recipe to make 12. They turned out AMAZING!!! Soo delicious!! I am really good about portion control with baked goods, but I seriously could not control myself and ate two of these right out of the oven and I could definitely eat two more. I won’t store them in the fridge though per the other comments. Thanks for a great recipe!!

  5. These are amazzzzing!!! So, before I overindulge in these heavenly treats…what would be the calorie breakdown?
    I have found that I always turn to your website for new recipes and they are always a hit! Would love it if there could be nutritional information to go along with the recipes.

  6. These muffins are amazing. They are some of the best paleo baked goodies I’ve had. My kids and I both loved them! I even bought more peaches so I could make a double batch this time around!

  7. I just made a double batch of these, using pears in place of the peaches. I’m still wrapping my family’s mind around almond flour, and I think these are a good step. Thanks for the recipe!

  8. New to your site, but love it so far! YAY! Met your mom & brother at a mutual friend’s on Christmas. Is this recipe printer friendly? Couldn’t seem to make that work? Thanks for all the wonderful recipes and your hard work!

    1. Thank you, Liz! I’m guessing you were at Michelle’s! Check now. It’s printable. It was an older recipe so just had to convert it to the new format 🙂 Enjoy!

      1. Yes, Michelle’s! Sorry we missed you! Thanks for changing the format! Looking forward to all your upcoming recipes. Thanks for sharing your knowledge! 🙂

  9. Am I suppose to pack the almond flour down or the coconut flour? I thought it was too little flour and found myself adding more coconut flour. Either way, they came out amazing but I was wondering if I missed something in the recipe. Thanks!

  10. I love these muffins! I’m not sure what your yield is, but I find that I have to at least double the recipe to get any decent amount of muffins (10). I think the next time I’m going to triple it so I can get 12. But awesomely delicious!!

    1. Hi Peggy! I am so happy you love them. Thanks for stopping by! My batch is a small batch of 6! I’ll add that into the recipe 🙂