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Vegan Peach Muffins Recipe

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4.1 from 11 reviews

These Vegan Peach Muffins are a delightful plant-based treat featuring ripe bananas and fresh peaches for natural sweetness and moist texture. Perfectly spiced with cinnamon and lightly sweetened with unrefined cane sugar, these muffins are fluffy and wholesome. Ideal for breakfast, snacks, or a healthy dessert, they are made without any animal products and can easily be adapted to gluten-free with flour substitution.

Ingredients

Dry Ingredients

  • 1 ¾ cup All-Purpose Flour (or whole wheat flour for an alternative)
  • ⅓ cup Rolled Oats
  • ¼ cup Unrefined Cane 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. Prepare Oven and Muffin Tray: Preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with paper muffin cups or grease each hole with oil to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine all dry ingredients—flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Stir them well to evenly distribute.
  3. Combine Wet Ingredients and Incorporate Flour: In a separate bowl, mix mashed bananas with vanilla extract and olive oil. Gradually add the dry flour mixture ½ cup at a time, stirring gently between additions to avoid forming lumps and to incorporate evenly.
  4. Add Peaches: Fold the diced peaches into the batter carefully. If using canned peaches, ensure they are well drained and patted dry to avoid excess moisture, which can make the muffins soggy. The batter should be thick.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin holes, filling each to the top for nicely shaped muffins.
  6. Bake: Place the muffin tray in the oven and bake for 20-30 minutes. The muffins are done when the tops are golden brown, and a skewer inserted in the center comes out clean or with just a few crumbs.
  7. Cool: Remove the muffins from the oven and transfer them to a cooling rack. Let them cool completely for about 2 hours before serving to allow the texture to set.

Notes

  • Note 1: You can substitute whole wheat flour for all-purpose flour for a heartier muffin.
  • For a gluten-free option, please use a gluten-free flour blend following a suitable conversion guide.
  • Storage: Store muffins in an airtight container in the fridge for up to 4 days. Alternatively, freeze and thaw them at room temperature the day before eating.

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