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Vegan Peach Muffins

Delicious Vegan Peach Muffins: Easy Summer Treats

These Vegan Peach Muffins are a delightful, guilt-free treat perfect for summer mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 tablespoon Baking Powder Ensure freshness for best results.
  • 1 teaspoon Baking Soda Ensure freshness for maximum effectiveness.
  • ½ teaspoon Salt Essential to enhance flavor.
  • 1 cup Unsweetened Almond Milk Any plant-based milk works.
  • ⅓ cup Vegetable Oil Melted coconut oil is a great alternative.
  • 1 tablespoon Apple Cider Vinegar Vital for the perfect rise.
  • 1 teaspoon Vanilla Extract Almond extract can also be used.
  • 2 cups Fresh Peaches Chopped for distribution in batter.
  • ½ cup Optional Chopped Walnuts/Pecans Omit for nut-free versions.
  • 2 tablespoon Optional Turbinado Sugar For sprinkling on top.

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • spatula
  • ice cream scoop

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  2. In a separate bowl, whisk together the unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract until creamy and fully combined.
  3. Slowly pour the wet mixture into the dry ingredients. Gently stir until just mixed, ensuring no overmixing.
  4. Fold in the diced fresh peaches carefully, ensuring even distribution without mashing.
  5. Preheat your oven to 375°F (190°C) and prepare your muffin tin with liners or grease.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Optional: Sprinkle chopped walnuts or turbinado sugar on top.
  8. Bake for 20 to 25 minutes, testing doneness with a toothpick.
  9. Remove from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 120mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for lazy weekend breakfasts or quick snacks. Store in an airtight container for up to 3 days at room temperature.

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