My husband and I recently had a “debate” of sorts over what our favorite summer fruit was. Watermelon or Peaches? Living in the South, both are pretty prolific at the end of summer through the beginning of fall. We both agreed that we loved the cold, crunchy sweetness of watermelon but really at the end of the day nothing compares to a perfectly ripe peach.

You might disagree, but if you are looking for ways to enjoy the perfection of a fresh peach harvest here is a new recipe for you. These little muffins make a great snack or breakfast accompaniment. They are a little crumbly, and best served cold, but it doesn’t take away from their deliciousness.

What is your favorite summer fruit? Let us know in the comments.

Fresh Peach Muffins

(Paleo/ AIP Reintro- Almonds & Egg Yolks)

Ingredients:

1 Cup of Coconut Flour

1/2 Cup Almond Flour

1/2 Cup Coconut Sugar

1/2 tsp cinnamon

2 tsp Baking Powder

1/3 Cup Palm Shortening– melted

1/2 Cup Milk (Almond or Coconut)

1 TBS Lemon Juice

3 Egg Yolks

1 tsp Vanilla Extract

2 Peaches, peeled, pitted and diced

Directions:

Preheat oven to 400 degrees. In a large bowl combine your coconut flour, almond flour, coconut sugar, cinnamon, and baking powder and stir to combine. In a smaller bowl combine your palm shortening, milk, lemon juice, egg yolks, and vanilla and mix well. Pour your wet ingredients into your dry ingredients and stir. Fold in your diced peaches. Line a muffin tin with paper or silicon liners and spoon in your batter pressing it firmly into the cup with your fingers or back of the spoon until it is 3/4 of the way full. Bake for 20 minutes. Allow them to cool completely before eating, store them in the fridge. Enjoy.