These gluten free peach muffins make a delightful gluten free breakfast with the sweetness of the peaches combined with a hint of spice from the ginger. Freeze them and reheat to keep on hand for an easy grab-and-go breakfast!
Ginger and Migraine
If you’re a reader of Migraine Strong, then you know my love for ginger has no bounds. I take it daily as a migraine preventative and take a second at the first sign of symptoms. I have used Pure Encapsulations brand as well as the less expensive Gaia Herbs brand and love them both, but there is something special about Gaia’s liquid capsules that works really well for me. It eases minor aches and pains as an added bonus.
At the first annual Migraine World Summit, doctor Michael Greger gave a talk about proven dietary interventions where he taught us that a small study found ginger to be as effective as sumatriptan in aborting a migraine attack. Just 1/8th of a teaspoon of ginger found in the spice isle of the supermarket, when taken at the first sign of symptoms, will do the trick.
I personally take a capsule at the first twinge of symptoms. It works for me about half of the time, making it a strategy that’s definitely worth trying. I find ginger to be effective for nausea relief as well, which is helpful for vestibular migraine attacks. Here’s a post on more natural treatments for migraine disorders.
On top of being a great migraine treatment strategy ginger pairs deliciously with peaches. As always I made these muffins thinking I’d bring them in to work as a treat for the girls until Tom had his first bite and exclaimed that they were his and he didn’t want me taking them anywhere. You know you have a win when your guy won’t let you share them with anyone else. Ha! I hope you enjoy these gluten free muffins as much as we do.
Can I Use Powdered or Fresh Ginger?
If you want to make this recipe super easy, you can use powdered ginger spice for both the muffin mixture and in the ginger crumb topping. But for mine, I thought it would be fun to use fresh ginger in the topping for a fuller ginger flavor. I grate about a teaspoon right into the topping bowl with a small, hand-held grater.
Gluten Free Flours
My favorite mixture of flours for gluten free muffins is a combination of oat flour from Arrowhead Mills and brown rice flour from Bob’s Red Mill. Too much rice flour in gluten free baking can cause treats to have a gritty texture, but by splitting both flours you have the perfect mixture of crumbly, yet soft. This is exactly how I make my famous Gluten Free Blueberry Muffins.
The oat flour provides a wonderful, warm flavoring that makes these muffins feel like a hearty breakfast. Even if you don’t have restrictions on gluten, I highly encourage you to give these flours a try just for the flavor profile alone.
Tips for Baking
- I prefer to use Kerrygold or Organic Valley butter since it’s delicious and doesn’t contain natural flavors.
- Make sure to set out the butter on your counter an hour before you begin so it can soften to room temperature.
- This combination of gluten free flours can easily be subbed out for the same amount of all purpose flour, however, the baking time will be shorter – closer to 30 minutes.
- A good way to check if the muffins are done is to insert a toothpick in the center of one and see if it comes out clean.
- These muffins can get dry if they’re over-baked so don’t hesitate to check them a little bit early if your oven cooks fast.
- I use my fingers to mix the topping ingredients until I have a moist but crumbly texture. Muffins with crumb topping always look extra inviting to me!
For more migraine diet breakfast recipes, check out these posts:
More Muffin Recipes
If you enjoy these gluten free peach muffins, try these other flavors!
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Gluten Free Peach Muffins
- Muffin pan
- Muffin cups
- 4 oz (or 1/2 cup) butter, softened at room temperature
- 1 cup oat flour
- 1 cup brown rice flour
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt, such as Maldon
- 1/2 cup cane sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups diced, peeled and frozen peaches
Ginger Crumb Topping
- 3 tablespoons butter, softened
- 3 ½ teaspoons cane sugar
- 1 teaspoon fresh grated ginger
- 1/4 cup oat flour
- 1/2 cup rice flour
- About an hour before, take your butter out of the fridge and let it come to room temperature. Preheat oven to 375° F. Add muffin cups to your muffin pan. Combine the flours, ginger, baking powder, salt, and sugars and stir. Make a well in the center of your bowl and add softened butter, eggs, vanilla & milk and hand stir. Then slowly mix the wet ingredients into the dry ingredients.
- Once thoroughly combined, add the diced frozen peaches and stir. Make the crumb topping: Combine the dry ingredients and stir. Add butter and freshly grated ginger and mix with a fork until all the ingredients are evenly distributed. I find it best to use your fingers here to get a crumbly texture.
- Fill each lined muffin cup with batter all the way to the top. Sprinkle with crumb
topping for a sweet & spicy muffin top. Bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack for an extra 15 minutes or so before serving.
- My favorite mixture of flours for gluten free muffins is a combination of oat flour from Arrowhead Mills and brown rice flour from Bob's Red Mill.
- I prefer to use Kerrygold or Organic Valley butter since it's delicious and doesn't contain natural flavors.
- This combination of gluten free flours can easily be subbed out for the same amount of all purpose flour, however, the baking time will be shorter - closer to 30 minutes.
- These muffins can get dry if they're over-baked so don't hesitate to check them a little bit early if your oven cooks fast.
- These silicone baking cups are easy to clean and reuse!