Have you taken advantage of peach and nectarine season yet? It’s not too late (in most parts)!
Here’s one way to enjoy the delicious sweetness of peaches combined with the sweet and slightly acidic taste of blackberries: muffins! Perfect for back-to-school snacks or breakfast on-the-go during those rushed weekday mornings.
The peaches can of course be replaced with nectarines, and the blackberries can easily be replaced with raspberries. I’ve also used a mix of multigrain flours that are naturally low in, or free of gluten, but you can certainly use gluten-free flours only (suggestion in recipe below).
These muffins are a nice treat for the whole family, young and olds, and a great way to sneak more fruits in their diet. 🙂
P.S. Since berries and peaches are part of the Dirty Dozen list, don’t forget to always buy these organic, in order to reduce your pesticide exposure by a lot!
Peach Blackberry Muffins
A delicious and simple recipe for dairy-free peach blackberry muffins made with low-gluten flour, with a gluten-free option.
- 1 1/2 cup spelt flour (for gluten-free option, substitute with 1/4 cup tapioca flour and 3/4 cup brown rice)
- 1/2 cup rye flour (for gluten-free option, substitute with buckwheat flour)
- 1/2 tsp grey sea salt
- 2 1/2 tsp aluminum-free baking powder
- 1/4 cup whole sugar (Sucanat)
- 1/4 cup organic unbleached white sugar (could be replaced with pure maple syrup)
- 2 local organic free-range eggs
- 2 tsp organic vanilla extract
- 1/3 cup olive oil (could be replaced with melted butter if you'd like a dairy option)
- 1 cup rice or nut milk or your choice
- 3/4 cup organic or wild blackberries (or raspberries, washed and dried)
- 2 large organic peaches (or nectarines, peeled, cut in bite-size chunks)
- 1/4 cup raw organic almonds (coarsely chopped)
- In a medium-size bowl, mix all the dry ingredients.
- In a large bowl, mix all the wet ingredients (except the fruits and nuts).
- With a rubber spatula, mix the dry ingredients with the wet ones, then gently add the berries and the peach chunks.
- Equally distribute in a muffin pan, with unbleached paper liners.
- Sprinkle the chopped almonds on top.
- Bake in a 375F oven for about 22-25 minutes, or until nicely golden.
- Cool down for 5-10 minutes before eating!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 153kcal | Fat: 3g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 214mg | Carbohydrates: 27g | Fiber: 3g | Sugar: 11g | Protein: 4g | Vitamin A: 140% | Vitamin C: 3.5% | Calcium: 62% | Iron: 1.3%