Description
Delight in the sweetness of summer with these Vegan Peach Muffins. Bursting with juicy peaches and warm cinnamon, these dairy-free and egg-free muffins are perfect for breakfast or a snack on the go.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsweetened almond milk (or other plant milk)
- 1/3 cup coconut oil (melted) or neutral oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Additions:
- 1 cup diced fresh or canned peaches (drained if using canned)
- 2 tablespoons turbinado sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Mix Dry Ingredients: In a bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, mix almond milk, melted oil, apple cider vinegar, and vanilla extract.
- Combine and Fold: Pour wet ingredients into dry, stir, then gently fold in peaches.
- Bake: Fill muffin cups, top with sugar if desired, bake for 18–22 minutes.
- Cool and Serve: Let cool in the pan before transferring to a rack.
Notes
- Enhance with nutmeg or chopped pecans for added flavor.
- These muffins freeze well and are a convenient breakfast option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
