Paleo Peach Frangipane Muffins

Don’t be intimidated by the foreign-ness of the name; frangipane (fran•japan) is a classic French almond pastry filling, most commonly found inside croissants and tarts. I’ve cut the sugar and switched coconut oil for butter. It’s very simple to make and incredibly versatile. These muffins are so easy to make, that the hardest part of this recipe is slicing and chopping some peaches. I left one muffin without the peach topping and it was delicious too, so either way, you’re golden!


  • 1 1/2 c almonds, raw and unsalted
  • 2 eggs
  • 3 oz coconut oil, melted
  • 1/4 c sugar
  • 4 peaches, skin removed, chopped small


Preheat the oven to 350ºF. Put the rack you’re going to bake on in the center of the oven.

In your food processor, combine all ingredients, except the peaches. Blend the ingredients until they make a smooth-ish paste. Ta-Da…you’ve just made frangipane. Use a spoon to evenly portion the frangipane into a muffin tin. This should make 12, almost perfectly.

Top each muffin with peaches and bake for 30 minutes. Put the oven on broil to get the tops of the muffins nice and golden. If your peaches are a little blah (as mine were), you can add a pinch of sugar to the top of each muffin so the peaches will make a little bit of juice.


10 responses to “Paleo Peach Frangipane Muffins”

  1. Girl these are good! I traded the peaches for blueberries and had some yummy treats that satisfied my craving for blueberry pie without all of the crap! Thanks and keep them coming.

  2. Lisa Elliott

    We are really trying to stick to only “natural”sugar…will with a few tablespoons of local honey in stead of sugar?

  3. Oo I think I shall make these on the weekend and I Can take them to work:)
    As per the commenter above, do you think honey will work instead of sugar?

  4. Just made these. I didn’t use sugar and instead a bit of honey, probably around 1-2 teaspoons. Needs more sugar. I used 1 peach and some raspberries. An idea would be to mix in the raspberries into the mix, to make it sweeter…or maybe even add some juice…would that work? Or, just add more honey.
    Nothing wrong with them though and the lack of sugar. This is probably due to me being so used to muffins being sweet that I think it is strange to have them without sugar.

    1. one of the biggest issues may be that peaches aren’t in season any longer and frozen peaches never taste like anything. so perhaps wait until the summer or yeah, you’ll definitely need more sweetener.

  5. I made these today and they turned out so great! I did them in a mini-muffin tin to get tiny little muffins and I used white peaches instead of yellow and they looked and tasted fantastic 🙂 very pleased

    Here’s a pic of my handy work:

    1. oh my gosh, looks sooo good!

  6. I make these far too often as they are the cheapest, easiest, delicousest little gems. I live in Hawai’i, so I tend to put lilikoi on top and sometimes sub mac nut oil for coconut. Please don’t tell me if mac nut oil is not paleo.

    1. Mac oil is great stuff! You think you could ship us 20 gallons of it? I’m betting it’s cheaper where you live!

  7. These are amazing, I just ate two hot out of the oven. I fear they won’t last the day! Thanks for the recipe!

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