Peach Cornbread Muffins

Like I said before, these are a cross between cornbread and muffins and fruit pie.  Slightly sweet, hearty yet delicate, and light enough to eat a few without feeling like a sloth afterwards.

Good for breakfast, snacking, or dessert! 


Hearty Gluten Free Peach Muffins [vegetarian, gluten free, yields 12 muffins]


  • 1/2 cup almond flour
  • 1/2 cup cornmeal (medium grind)
  • 1/2 cup brown rice flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup vegan butter/coconut oil, melted
  • 1 egg
  • 1/4 cup goat’s milk plain kefir
  • 2 tsp vanilla extract
  • 4 small (really ripe) peaches, skinned and chopped (+juice)


Preheat oven to 350 degrees.

Wash and chop peaches, reserving the juice from them, in a bowl.

In a large mixing bowl, combine dry ingredients (flour through salt).  In a separate bowl, combine wet ingredients (butter through vanilla) in a separate bowl then add to peaches.

Fold wet ingredients into dry ones.

Pour into greased muffin molds. 

Bake for 27 minutes (or until a toothpick comes out clean) at 350 degrees F.

Let cool, then pop out of pan and dig in.

These are not very sweet and pretty hearty thanks to the non-wheat flours used.  Almond flour is definitely a nutrient dense ingredient and both corn meal and brown rice flour are heavier alternatives to wheat flour. 

This is what makes them an awesome breakfast/snack food.  You won’t have a blood sugar spike and you’ll feel satisfied.  The egg and kefir bring extra superpowers to the table as well.  For a fluffier muffin, the recipe could probably stand an extra egg or more baking powder, but this is a perfectly good handheld gluten free peachy bite.


Goat’s milk kefir is lactose free, but if you want a vegan option, sub plain coconut or almond milk yogurt.  Additionally, the egg will need to be subbed out (for a flax or chia "egg" or egg replacer like Ener-G), but I can’t say how this will affect the outcome as I haven’t tried it myself. 

Peaches do have FODMAPs, so if you’re sensitive to polyols or fructans, use a FODMAP free fruit like strawberries, blueberries or raspberries.  [approximately 1-1 1/2 cup of fruit]

IMG_3120 IMG_3121 IMG_3124

Baby monitor not included. 

IMG_3127 IMG_3128 

And voila!


Feel free to reserve the skins to eat separately.  I rubbed mine with oil and then baked them at the same time as the muffins.  Once the muffins had finished, I continued to dehydrated the skins with the oven turned down to 125 degrees.  Some ended up chewy like fruit leather snacks and some crisped up like chips.  I’m guessing this difference had to do with the size difference in the pieces of skin.  Tasted good! 

I’m sure they’d be good in a smoothie too. 


Related Posts Plugin for WordPress, Blogger...

Comments (21)

  1. Hannah @ CleanEatingVeggieGirl

    I LOVE cornbread, and the addition of peaches sounds awesome. I am sure that that little extra sweetness is absolutely delicious :).

  2. Chilled Onions

    I like the skins idea;)

  3. Noelle

    These look really good, but do you think there’s anything you can sub for brown rice flour? The NY times has me paranoid about brown rice/arsenic (its always something…).

  4. Christy

    I was just craving some peaches, now I have an excuse to go buy a bunch. These sound delicious!

  5. Aimee

    Wow these sound delicious!

  6. Nicole @ FruitnFitness

    These sound really good! I love cornbread an peaches so the combination sounds awesome!

  7. Courtney

    I LOVE peaches and they are soooooooo good right now! I love your use of the skins…I may just make those and eat the peach insides πŸ™‚


  8. Sara @ sarasmiles

    Pinned it!

  9. Elise (Post author)

    i know right? im not totally sure how it would affect them – using another GF flour is all trial and error…maybe oat flour? or millet flour?

  10. k

    Where’d you go??

  11. Adrian


  12. Caralyn @ glutenfreehappytummy

    mmmm anything peach is always so fabulous. And what a great idea to dehydrate the skins!!

  13. Sarah

    Please come back! πŸ™

  14. sheila

    i second this request! (though i’m taking a major hiatus from blogging for bar exam prep so i’m not one to talk)… anyway, hope you’re getting into a good groove with work. looking forward to your next recipe!

  15. Kath Younger

    Holy shit, you’re still insufferable.

  16. Marisa

    Don’t know what this is about but wondering why you made such a hurtful comment here? Took my breath away. Not nice.

  17. Abby

    Said the person who is using another blogger’s name to comment anonymously. I don’t usually weigh in on these things, but seriously. Read something else. You have the option to just click away.

  18. C

    obviously NOT kath *eyeroll*

  19. Marisa

    I’m obviously technologically challenged. Just felt the need to defend Elise’s honour, not that she asked. Moving on πŸ™‚

  20. C

    Not eyerolling you, Marisa πŸ™‚ Eye rolling the troll.

  21. Marisa

    It’s all good C πŸ™‚

Comments are closed.