Vegan Peach Muffins
These vegan peach muffins make a delicious breakfast, snack, or dessert! This small batch recipe makes four yummy dairy-free, egg-free muffins filled with juicy peach pieces.
Ingredients
- ⅔ cup (80 g) all-purpose flour
- 4 tablespoons (50 g) light brown sugar
- 1 ½ teaspoons baking powder
- 2 tablespoons ground flaxseed
- ¼ teaspoon salt
- ⅓ cup (80 ml) almond milk or non-dairy milk of your choice
- ½ teaspoon vanilla extract
- 2 tablespoons (30 ml) vegetable oil
- 1 medium (125 g) peach diced
- 1 tablespoon turbinado sugar or use more light brown sugar
Instructions
- Preheat oven to 375°F / 190°C.
- Line four cups of a standard muffin pan with paper liners, or grease well.
- In a mixing bowl, combine the dry ingredients and mix through.⅔ cup (80 g) all-purpose flour, 1 ½ teaspoons baking powder, 2 tablespoons ground flaxseed, ¼ teaspoon salt, 4 tablespoons (50 g) light brown sugar
- Combine the wet ingredients in a measuring cup.⅓ cup (80 ml) almond milk, 2 tablespoons (30 ml) vegetable oil, ½ teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and gently stir until just combined.
- Gently fold in the diced peach, taking care not to overmix the batter.1 medium (125 g) peach
- Divide the batter between the four prepared muffin cups. Sprinkle the extra sugar on top.1 tablespoon turbinado sugar
- Bake for 20-23 minutes, or until a skewer inserted comes out clean.
- Cool for at least 15 minutes before removing from the muffin pan and enjoy!
Nutritional Estimate Per Serving
Calories 236kcal | Carbohydrates 36g | Protein 3g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 5g | Monounsaturated Fat 2g | Trans Fat 0.05g | Sodium 346mg | Potassium 115mg | Fiber 2g | Sugar 18g | Vitamin A 122IU | Vitamin C 2mg | Calcium 139mg | Iron 2mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x