Recipe: Peach Almond Muffins

adapted from


3-4 ripe peaches

3 eggs

1/4 cup orangutang safe palm shortening such as Spectrum brand or butter

3 tablespoons honey

1 1/4 cup almond flour

1/2 cup arrowroot flour

3 tablespoons coconut flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon salt


Preheat the oven to 350F. Line muffin tin with parchment liners. Chop half the peaches and place them in a blender with the eggs, honey, shortening or butter and blend until smooth. Chop the remaining peaches into small pieces. Set aside. In a medium mixing bowl combine the dry ingredients and whisk them together. Add the wet ingredients and stir to combine. Gently fold in the chopped peaches. Scoop the batter into the muffin tins and then bake for 20-25