This is a great summer dessert. Gluten and Lectin free. Its very light and airy and not overly sweet. Add more Agava if want a sweeter taste. Personally, I like the more fruity taste provided by the ripe peaches.

Ingredients make 12 muffins

3 ripe peaches (fresh, not canned)
2 eggs (omega3 or pastured feed)
1 Tbsp avocado oil
1 tsp vanilla extract
1 cup coconut milk
2 Tbsp of organic Agava nectar
1 1/2 cups of almond flour
1 cup coconut flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp allspice
1/4 cup unsweetened flaked coconut for topping

Preparation

Preheat oven to 325 degrees. Line muffin tin with cupcake papers and set it aside.

Peel and dice peaches.

In a large bowl, mix your peaches, eggs, avocado oil, vanilla extract, coconut milk and Agava.

In another bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and allspice.

Next add dry ingredients too wet ingredients and stir to combine.

Scoop mixture into your muffin tin and top each muffin with coconut flakes,

Bake your mini-cobblers for 15-18 minutes (until a toothpick inserted into the center of each muffin comes out dry)

You have to try these. Let me know if you do.