Recipe: vegan peach muffins


If you went a little overboard with buying the last batch of fresh summer peaches, this recipe should solve your abundance problem. These muffins are totally versatile, so if you’re out of peaches, you can use apples instead. Feel free to adjust the sugar amount to your liking. Also keep this in mind if you want these to be baby friendly. (I made mine low in sugar because that’s how I like them–and Sophie loved them, too!)

If you’re not familiar with apple cider vinegar, I highly recommend that you try it. It’s a common ingredient in vegan baking and it has no flavour once it is cooked.

I made these on the weekend for breakfast and it took no more than 40 minutes total. Having a toddler means you’re up early (don’t you know it!). The positive side is that on a weekend you can take your time to make a special breakfast for your lil’ family 🙂

Vegan peach muffins. Adapted from the original from Post Punk Kitchen.

2 1/2 cups organic spelt flour*
1/4 cup pure maple sugar (can substitute for brown sugar, coconut sugar, demerara sugar… your call)
1 Tbs. baking powder
1/2 ts. salt
1 ts. cinnamon
1/2 cup applesauce
1 cup almond milk (or soy milk)
1 ts apple cider vinegar
1/3 cup olive or canola oil
1 ts vanilla
1 1/2 cup chopped peaches (with or without peel. I left mine on)

*I didn’t have enough spelt flour left so had to use 1 cup regular flour. Feel free to use any flour you have. It’s no big deal to make some adjustments!

Preheat oven to 375F. Lightly grease a muffin tin. Sift flour into large mixing bowl. Add sugar, baking powder, salt and spices and stir gently until just combined. Mix all the wet ingredients in separate bowl. Add wet to dry ingredients and stir gently until just combined. If the mix is a bit too dry, ad one Tbs. more oil. Add the peaches and stir again until just combined.

Scoop batter into muffin tins, making sure it doesn’t go over the edge. Sprinkle a little bit of sugar on top of each muffin. Bake for 28-30 minutes, or until a knife inserted comes out clean. Leave to cool in tin for 5 minutes, then transfer onto a cooling rack or simply place gently on a wooden board. I like covering the muffins with a slightly damp towel to keep their moisture while they cool.

Store your remaining muffins in an air-tight container. Don’t put them in the fridge. They will keep at room temperature for two or three days.



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