After spending last weekend at a U-pick peach farm, I’ve suddenly acquired $32 worth of the juiciest, most vibrant peaches. As they begin ripening, I’ve been scrambling each day to get them frozen, eaten, or baked into something. We’ve had so many peach muffins and crumbles that I think I’m 80% peach at this point. And I’m 100% okay with that.

These peach honey cornbread muffins are all the fun flavors and textures of summer whipped into a few portable bites. The cornmeal base provides a subtle sweet crunch while diced peaches throughout give a balanced punch of sweet and tart flavor. Lightly sweetened with honey, these hearty muffins can easily be…

Confession: I let bananas get brown on purpose just so I can have an excuse to make banana bread. I’ve made quite a few variations over the years but this recipe topped with an extra banana hits the spot like no other. It’s officially Alec’s favorite version and one of my favorite breakfasts filled with both protein from the almond flour and healthy fats from the almond flour, ground flax, and walnuts. Despite being a naturally gluten free bread, it comes out moist and holds together well. Sweetened naturally with maple syrup and banana, its sure to be a hit in your home as well!