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Vegan Peach Muffins Recipe

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3.8 from 11 reviews

These Vegan Peach Muffins are a deliciously moist and naturally sweetened treat perfect for breakfast or a snack. Made with ripe bananas, fresh peaches, and wholesome oats, they offer a tender texture with a hint of cinnamon. Free from animal products and refined sugars, they’re a healthy and satisfying option for vegan and plant-based diets.

Ingredients

Dry Ingredients

  • 1 3/4 cup All-Purpose Flour
  • 1/3 cup Rolled Oats
  • 1/4 cup Unrefined Cane Sugar (or 1/3 cup for sweeter muffins)
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1 teaspoon Vanilla Flavoring
  • 1 3/4 cup Mashed Banana (about 4 small ripe bananas or 4 large bananas)
  • 1/4 cup Mild-Flavor Olive Oil (or canola oil)

Fruit

  • 1 cup Diced Peach (pit removed, peeled – about 1 large peach)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Prepare a 12-hole muffin tray by lining each hole with paper muffin cups or greasing them with oil to prevent sticking. Set the tray aside.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, rolled oats, unrefined cane sugar, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of leavening agents and spices.
  3. Mix wet ingredients: In a separate bowl, mash the bananas thoroughly. Add the vanilla flavoring and olive oil to the mashed bananas, stirring gently to combine.
  4. Incorporate dry ingredients to wet: Gradually add the dry mixture to the banana mixture in half-cup increments, stirring gently between additions. This helps prevent formation of lumps, creating a thick batter perfect for muffins.
  5. Add diced peaches: Fold the peeled and diced peaches into the batter carefully. If using canned peaches, pat them dry to remove excess moisture to avoid soggy muffins. The batter will be thick, which is expected.
  6. Fill muffin cups: Evenly spoon the batter into the prepared muffin tray, filling each hole to the top to ensure uniform muffin size.
  7. Bake: Place the tray in the preheated oven and bake for 20-30 minutes. Muffins are done when the tops are golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool: Remove muffins from the oven and transfer to a cooling rack. Allow them to cool completely for about 2 hours before serving for best texture and flavor.

Notes

  • You can adjust the sweetness by using 1/3 cup of sugar instead of 1/4 cup if you prefer sweeter muffins.
  • Make sure the peaches are peeled and pitted to avoid any bitter or tough bites.
  • If using canned peaches, drain and pat dry thoroughly to keep the batter from becoming too moist.
  • These muffins keep well at room temperature for 2 days and can be refrigerated for up to 5 days.
  • Freeze baked muffins wrapped tightly for up to 3 months.

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