Description
Enjoy these delightful peach vegan muffins, perfect for a quick breakfast or snack. Bursting with juicy peaches and just the right amount of sweetness, these muffins are vegan, soy-free, and ready in under 30 minutes. A small batch recipe making just four muffins, they’re ideal for solo cooks and small households.
Ingredients
Units
- 2/3 cup/80g all-purpose flour
- 1 1/2 tsp/6g baking powder
- 2 tbsp/14g ground flax
- 1/4 tsp/2g salt
- 1/3 cup/78ml almond milk (or other non-dairy milk)
- 5 tbsp/68g light brown sugar, divided
- 2 tbsp/30ml vegetable oil
- 1/2 tsp/3ml vanilla extract
- 1 medium/125g peach, diced
Instructions
- Preheat oven to 375°F/190 C. Grease 4 wells of a ½ cup/120ml muffin tin (or line with paper liners).
- In a large bowl, combine flour, 4 tbsp/55g brown sugar, baking powder, flax, and salt in a bowl. Stir to distribute everything evenly.
- Combine almond milk, oil, and vanilla in a measuring cup.
- Pour in the liquid ingredients. Stir gently until just combined. Do not over mix.
- Add in the diced peach. Stir just to distribute.
- Fill the grease muffin tins to ¼”/6mm below the top.
- Sprinkle the remaining 1 tbsp/13g brown sugar evenly over the tops of the batter.
- Bake for 20-23 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 15 minutes before removing from muffin pan.
Notes
- Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days.
- Reheat in the oven before eating.
