• Pre-heat oven to 350℉. Add 21 baking cups to muffin pans and set aside.

Mix the Dry Ingredients

• In a medium mixing bowl add: almond flour, brown rice flour, oat flour, coconut sugar, baking soda, xanthan gum, cinnamon, and nutmeg. Whisk to combine.
  

Mix the Wet Ingredients

• In a large mixing bowl add: milk, oil, eggs, apple cider vinegar, and pure vanilla. Whisk to combine.
  

Mix the Almond Streusel Topping

• In a small bowl add: brown rice flour, almond flour, coconut sugar, salt, and cinnamon. Whisk to combine.
  
• Add cubed butter use either a pastry cutter or your fingers to incorporate the butter and flour/sugar mixture until there are mostly small and a few medium clumps.
• Use a spoon to stir in almonds.
  

Make the Muffin Batter

• Add dry ingredients to wet ingredients and whisk until well combined. The batter will be thick.
  
• Add diced peaches. Use a silicone spatula or wooden spoon to gently fold peaches into the batter.
  

Fill the Muffin Pans

• Using an ice cream scoop (or a spoon) fill each muffin cup ¾ full of batter.
• Top with a heaping spoonful (or large pinch) of almond streusel topping. Lightly press topping down into the batter.
  

Bake

• Place muffin pans side by side in oven and bake 20-22 minutes until tops are golden and toothpick inserted into the center comes out with a few moist crumbs. Allow to cool to touch in pans, about 5-10 minute. Enjoy warm or remove to a wire rack to fully cool.