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Vegan Peach Muffins Recipe

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3.9 from 39 reviews

Delight in these moist and flavorful Vegan Peach Muffins, perfect for a wholesome breakfast or a healthy snack. Made with mashed bananas, fresh diced peaches, and warm cinnamon, these muffins are naturally sweetened and dairy-free, offering a nutritious treat packed with fruit and whole grains.

Ingredients

Dry Ingredients

  • 1 ¾ cup All-Purpose Flour (or whole wheat flour for variation)
  • ⅓ cup Rolled Oats
  • ¼ cup Unrefined Sugar (or ⅓ cup for sweeter muffins)
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Salt

Wet Ingredients

  • 1 teaspoon Vanilla Extract
  • 1 ¾ cup Mashed Banana (about 4 small or 4 large ripe bananas)
  • ¼ cup Mild-Flavor Olive Oil (or canola oil)
  • 1 cup Diced Peach (pit removed and peeled; about 1 large peach)

Instructions

  1. Preheat and Prepare Muffin Tray: Preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups or lightly grease each hole with oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, rolled oats, unrefined sugar, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
  3. Combine Wet Ingredients: In another bowl, mix the mashed bananas, vanilla extract, and olive oil until smoothly combined.
  4. Incorporate Dry Ingredients into Wet: Gradually stir the dry ingredients into the wet mixture, adding about half a cup at a time. Stir gently between additions to avoid lumps and ensure an even batter.
  5. Add Peaches: Fold in the diced peaches carefully. If using canned peaches, make sure to pat them dry to avoid excess moisture which can affect muffin texture. The batter should be thick and hearty.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin holes, filling each one up to the top for nicely domed muffins.
  7. Bake: Place the muffin tray in the oven and bake for 20-30 minutes, or until the tops turn golden brown. Check doneness by inserting a skewer into the center of a muffin; it should come out clean or with minimal crumbs.
  8. Cool: Allow the muffins to cool on a wire rack for about 2 hours before serving to set their texture and flavor.

Notes

  • Note 1: You can substitute all-purpose flour with whole wheat flour for added fiber. For a gluten-free version, follow a suitable gluten-free flour substitution guide.
  • Storage: Store these muffins in an airtight container refrigerated for up to 4 days. For longer storage, freeze and thaw at room temperature before eating.
  • Oven Mode: This recipe utilizes fan-forced (convection) oven mode. If you only have a conventional oven, increase the temperature by 25°F (15°C). Baking time remains approximately the same, though it may require a few extra minutes.

Find it online: https://deliciousyum.com/vegan-peach-muffins-recipe/