These healthy peach cobbler muffins are filled with clean, wholesome ingredients; naturally sweetened with banana and just a touch of coconut sugar. Paleo, low carb, gluten and refined sugar-free, these peach muffins are a must-have for the summer.

A peach cobbler Muffin with a dollop of greek yogurt on top for protein. There is a bite in the middle of this kid friendly almond flour muffin.

Sweet Georgia peach, summer is in full force!

We’ve been experiencing a bit of a heatwave recently and boy does it have me craving some of my summertime favorites.

I love taking advantage of the fruits and vegetables in season. Because they are always extra tasty.

I can never get enough of a sweet juicy peach in the summer and you know what that means?

A whole bunch of healthy peach recipes to satisfy those cravings!

Why Do I love These Almond Flour Muffins?

A dozen of peach muffins with fresh peaches on top.

These healthy muffins are moist and fluffy with a sweet little crunch from delicious juicy peaches and walnuts.

1. Easy to Make

These little puffs of heaven are super easy to make, so healthy and tasty that you’re never going to believe how healthy they really are.

2. Healthy Ingredients

They are grain-free, paleo and refined-sugar-free – sweetened only with banana, sweet potatoes, and a touch of coconut sugar.

3. Perfect for Meal Prep

These paleo peach cobbler muffins are the perfect recipe for meal prep because the recipe can easily be doubled and the muffins can be stored for later use.

4. Breakfast or Dessert

They’re a great on-the-go breakfast or snack and they are decadent enough to serve as a dessert to satisfy any sweet tooth.

Warm the peach cobbler muffin up and top it with your favorite ice cream for some peach cobbler a la mode style.


What Kind of Peaches is Used for Peach Muffins?

There are hundreds of varieties of peaches, but they all can be broken down into three different categories:

Freestone- these are peaches where the stone can easily be removed from the flesh.

They tend to be a bit larger and less juicy than the other categories of peaches and most commonly found in the grocery store.

They are harvested between late May and continues to October, so this is a great fall recipe for you as well!

Semi-Freestone- this is a newer hybrid of the freestone and clingstone categories.

As the name would suggest, its pit is not as easily removed from the flesh of the peach. This peach still works well for eating fresh or to use in baking and/or canning.

Clingstone- The pit is a bit more stubborn when it comes to removing it.

These varieties tend to be softer, juicier, and sweeter, making them perfect for jams, jellies, and canning. Because they are sweeter, they are great if using fresh in desserts as well.

You can read more Here.

A freestone peach will work well for this recipe and is what I chose to use.

If you decide to use another variety keep in mind that the final product may not end up with the same texture due to different moisture content of the peaches.

Ingredients Needed to Make Peach Cobbler Muffins

A dozen of peach muffins with fresh peaches on top.

This recipe uses some pretty standard baking ingredients: eggs, vanilla extract, and baking soda, so I only had to make a few tweaks to keep it lower-carb and paleo-friendly.

Ripe bananas – one of my favorite ways to sweeten a recipe without sugar. The riper the banana, the sweeter they will be.

Sweet potato puree – another great way to sweeten a recipe without sugar, also helps to create a denser muffin-like texture.

Fresh peaches – the star of the show! Read the section above on the best peaches to use for this recipe. It makes a difference!

Coconut flour – a staple in my low carb/paleo recipes. Replaces refined flour in traditional recipes.

Coconut sugar – subtly sweet with a hint of caramel, similar to brown sugar.

Walnuts (Optional)

How to Make Paleo Peach Cobbler Muffins

As promised, this recipe is very easy to make.

First, preheat oven to 375 F.

In a large bowl, take all of your wet ingredients: banana, sweet potato puree, eggs, and vanilla extract, and thoroughly combine.

Then in a separate smaller bowl combine baking soda, coconut flour, and coconut sugar.

Next, add all of the dry ingredients into your wet ingredients and mix.

Lastly, gently fold in your peaches and walnuts (if using).

Place muffin mix into tins and bake at 375 F for 25-30 minutes; until a toothpick comes out clean when inserted into the center. Boom. Done!

How to Store Almond Flour Muffins

Store these delicious muffins in the fridge for up to 5 days or carefully sealed in the freezer for up to 2 months.

Perfect for making a bunch ahead of time and pulling from the freezer as you need it.

My Favorite Ways to Serve Peach Muffins

A peach cobbler Muffin with a dollop of greek yogurt on top for protein. There is a bite in the middle of this kid friendly almond flour muffin.

These muffins are seriously SO good on their own, but there are definitely ways to doll them up to keep your taste buds happy.

I really like to top it with yogurt which is like a peach and cream but healthy version.

Additionally, adding nut butter to make it a little more filling and helps get me through to my next snack or meal.

Topping them with ice cream or a whipped topping is a great way to transform this healthy breakfast into a healthy dessert- without the guilt.

Drizzling some honey or maple syrup over the top really makes this a sweet treat if that’s what you’re craving!

What are your favorite peach recipes? Leave a comment below!


A peach cobbler Muffin with a dollop of greek yogurt on top for protein. There is a bite in the middle of this kid friendly almond flour muffin.

Get the recipe:Peach Cobbler Muffins {Paleo, Gluten Free}

These healthy peach cobbler muffins are filled with clean ingredients. Paleo, gluten and refined sugar-free, the healthy peach recipe you need this summer.
5 stars (1 review)


  • 2 medium ripe peaches
  • 1 cup ripe bananas 2 medium
  • 1 cup cooked sweet potatoes cooled
  • 1/2 cup almond butter *
  • 2 eggs, room temperature
  • 1/3 cup coconut flour, packed **
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 heaping tsp vanilla extract
  • a pinch of sea salt
  • 1/3 cup chopped walnuts, optional
  • 1/4 cup coconut sugar, optional ***


  • Preheat the oven to 375 F
  • Wash and dry the peaches. Cut them in half, then remove the pits. Cut one into slices, one into cubes.
  • In a medium mixing bowl, mash all the wet ingredients – ripe bananas, cooked sweet potatoes, almond butter, vanilla extract, and eggs or pulse in a food processor until smooth,
  • Combine the dry ingredients – coconut flour baking soda, baking powder, and sea salt. Fold in the cubed peaches, and walnuts (if using any).
  • Grease muffin cups or muffin pan down with some coconut oil. Evenly divide up the muffin batter into the cups. Fill it up close to the top.
  • Place the sliced peaches on top and extra pinch cinnamon (optional). Bake for 25 – 30 minutes until toothpick come out clear after sticking through the middle.
  • Let it cool for 10 minutes then rest them on a cooling rack. Store in airtight containers in the fridge or freezer.


  • *You can also use cashew butter or peanut butter (non-paleo option).
  • **Make sure to pack the coconut flour tight in the measuring cup to get the accurate amount.
  • ***Coconut Sugar is optional. For a bit more sweet taste. it won’t affect the texture.
    Serving: 1g, Calories: 165kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 31mg, Sodium: 157mg, Fiber: 3g, Sugar: 10g

    The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.