Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. BTW, my oven is a gas one. If using an electric one, adjust it accordingly.

In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking powder, and cinnamon.

Add 1 tablespoon of the olive oil, 1 tablespoon of almond milk, egg, and vanilla extract to the dry ingredients. Stir until just combined.

Dice the peaches. Gently fold in the diced peach (along with any peach juice) and chopped pistachios (reserving a tablespoon of chopped peaches and pistachios to use as toppings). Be careful not to overmix. If the mixture is too thick, add in the rest of the almond milk and olive oil. The batter should be thick. Almost as thick as cookie batter so it is easy to form into a dome shape.

Using a spoon, add spoonfuls of muffin top batter onto the prepared baking sheet, leaving space between each one, and gently shape them into slightly domed rounds. Sprinkle with any extra pistachios and peaches.

Bake for 18–20 minutes, or until the edges are lightly golden and the centers are set.

Let the muffin tops cool on the baking sheet for several minutes before transferring them to a wire rack.