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Mini Peach Basil Bites

An unexpected pairing in the form of a glaze made from fresh basil leaves and diced, juicy peaches tops each of these paleo, gluten-free peach muffins. The end result is a sweet and savory flavor blast that will have you wondering why you've never thought of pairing basil and peaches before!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Keyword: gluten free, Paleo
Servings: 12 bites


  • 6 tablespoons coconut sugar
  • ¼ cup non dairy milk
  • ¼ cup coconut oil
  • cup mashed banana
  • ½ teaspoon vanilla
  • 1 cup cassava flour
  • 1 teaspoon baking powder
  • ½ peach diced small

Peach-Basil Glaze:

  • ½ peach diced small
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla
  • 1 tablespoon coconut sugar
  • ¼ cup water
  • ½ teaspoon arrowroot flour
  • 1 basil leaf


For the Bites:

  • Preheat oven to 350℉.
  • In a medium bowl, whisk together the coconut sugar, milk, coconut oil, mashed banana and vanilla. 
  • Then add in the cassava flour and baking powder.
  • Gently fold in the diced peaches.
  • Drop 1 tablespoon of batter into a greased mini muffin pan and bake for 12 minutes.

For the Peach-Basil Glaze:

  • In a small saucepan on medium-high heat, combine the other set of diced peaches, lemon juice, vanilla, coconut sugar and water. 
  • Let that come to a boil and then reduce the heat to medium-low.
  • Place the arrowroot into a small bowl and add just a little bit of water to get the clumps out. 
  • Then slowly whisk the arrowroot mixture into your peach mixture. You will see it thicken up just a bit. 
  • Cut your basil into small stripes and toss into the peach mixture.
  • Once the muffins are out of the oven and cool enough to take out of the pan, place them on a serving dish and top with the peach basil glaze. Enjoy!


Difficulty Level: Easy