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Moist, Delicious, High Protein, Low Carb Summer Peach Muffin Recipe

Take advantage of summer fruit with juicy peaches that are filling up your local farmer's markets and fruit stands. These muffins are so easy to make and really satisfy your sweet cravings without compromising your waistline.

Enjoy these muffins with greek yogurt as healthy high protein breakfast or snack.


  • 2 cups almond meal or flour

  • 1 cup of diced peach- about 1 large peach

  • ½ teaspoon baking soda

  • ⅛ teaspoon salt

  • 2 large eggs

  • 2 egg whites

  • ¼ cup maple syrup

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon vanilla

  • ½ teaspoon cinnamon


  • Pre-heat oven to 350 and spray muffin tin with cooking spray.

  • In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.

  • With the whisk attachment in a stand mixer, beat together eggs, egg whites, maple syrup, olive oil, vanilla, and cinnamon, over medium speed until combined.

  • Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.

  • Remove bowl from mixer and use a rubber spatula to gently fold in the diced peaches.

  • Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 medium muffins.

  • Bake for 25 minutes then let cool on a cooling rack.


Serving: 1muffin | Calories: 169kcal | Carbohydrates: 11g | Protein: 6g | Fat: 12g | Saturated Fat: 1g |


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