Looking for something to bake this weekend? Give these healthy peach muffins a shot!
They’re light and fluffy, and filled with bites of juicy peaches. Plus, they’re vegan and gluten-free! Both healthy and delicious – a fabulous combination. 🙂
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Thank you to Almond Breeze for sponsoring this post, originally published in 2014.
Vegan Peach Muffins
Now that peaches are coming into season, I thought it would be fun for this month’s Almond Breeze recipe to feature my favorite juicy summer fruit.
I’ve been loving peaches and nectarines lately – they’re great with plain Greek yogurt or cottage cheese and some nuts for a healthy and quick breakfast. Next on the peach-love docket was clearly muffins.
Do you guys remember when I was completely obsessed with muffins? For those who have been reading for a few years now, you’ll know that there was a period of time back in the blog’s early days where I basically shared a muffin recipe every week. It was kind of out of control.
Here are a few old favorites: Carrot Cake Muffins, Zesty Lemon Zucchini Muffins, Whole Wheat Peanut Butter & Jelly Muffins, Scrambled Egg Muffins. Anyway, I’m sure you’re all extremely pumped that muffins have now made a comeback on this blog! You’re welcome.
Muffin Ingredients
To make these healthy peach muffins, you’ll need:
- gluten-free oat flour
- almond flour
- ground flaxseed
- baking powder
- baking soda
- coconut sugar (feel free to use granulated or brown sugar instead if you prefer)
- coconut oil (melted)
- eggs
- unsweetened vanilla Almond Breeze
- peaches
This recipe pairs sweet, juicy peaches with almond and oat flour (you can either grind your own using rolled oats or buy it pre-ground) to keep the muffin gluten free.
FYI – if you do need this recipe to remain gluten free, make sure to buy GF certified oats or GF certified oat flour. Otherwise, you can sub in whole wheat pastry flour for the oat flour if you like! You can also swap out the coconut sugar for regular sugar if you want. And if you’re not a coconut fan, don’t worry, you can’t taste the coconut oil (or sugar) in this recipe!
How to Make Peach Muffins
Start by preheating your oven to 350 degrees F. In a large bowl, whisk together the flours, flax, baking powder and baking soda. In another bowl, combine coconut sugar and melted coconut oil.
Next, add in the eggs (lightly beaten) and almond milk. Stir until smooth. Pour the wet ingredients into the dry ingredients, and stir until just combined (don’t overmix). Add the diced peaches and stir again.
Pour the batter evenly into a muffin tin (use muffin cups or grease the muffin tin to prevent sticking). Top with extra peaches, if desired.
Lastly, bake for 20-25 minutes. Use a toothpick to check the middle of the muffins for done-ness. If the toothpick comes out clean, the muffins are done! Take out and let cool, then enjoy.
If you’re not dairy free, try one crumbled on top of Greek yogurt or cottage cheese for a protein-packed breakfast or snack. Or, have one with a couple hard boiled eggs. Perfect as a healthy on the go breakfast!
How to Store Muffins
Store the muffins in an airtight container or zip-able bag on the counter for 2-3 days. I recommend placing a paper towel inside the container – this should help keep the muffins from getting soggy.
The full healthy peach muffins recipe is at the bottom of this post. Hope you love them!
Enjoy and don’t burn your tongue! 😉
What’s your favorite summer fruit? I’m also obsessed with any sort of berries, watermelon, and really good, juicy cantaloupe.
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Thank you to Almond Breeze for sponsoring this post! Previous Almond Breeze sponsored recipe creations:
- No Bake Blueberry Custard Pie (vegan & gf)
- Vegan Strawberry Scones
- Healthy Shamrock Shake
- Whole Wheat Irish Soda Bread
- Spiced Cherry Pecan Granola Bars
- Banana Nut Quinoa Muffins
- {All That’s Missing is the} Tropical Island Smoothie
- Oatmeal Breakfast Bake
- Almond Butter Stuffed Vanilla Coconut French Toast
- Pumpkin Pie Chia Pudding
- Chocolate Cherry Espresso Smoothie
- Pumpkin Pie Smoothie
- Vanilla Mint Smoothie
- Microwave Pumpkin Oatmeal Cookie for One
Dairy & Gluten Free Peach Muffins
Looking for something to bake this weekend? Give this Dairy & Gluten Free Peach Muffin recipe a shot! The muffins are light and fluffy and filled with bites of juicy peaches.
Ingredients:
- 2 cups GF oat flour
- 1/2 cup almond flour
- 1/4 cup ground flax
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup coconut (or regular) sugar
- 1/3 cup melted coconut oil
- 2 eggs
- 1/2 cup unsweetened vanilla Almond Breeze
- 1 1/2 cups diced peaches + more for topping (optional)
Instructions:
- Preheat oven to 350 degrees F.
- Whisk together the oat flour, almond flour, flax, baking powder, and baking soda in a large bowl.
- In a separate bowl, stir together the coconut sugar and melted coconut oil. Add in the eggs and Almond Breeze, stirring until smooth.
- Add the wet ingredients to the dry, stirring until just combined. Add in the diced peaches.
- Divide the batter evenly among a muffin tin (greased to prevent sticking, or use paper muffin cups) and top with extra peaches, if desired.
- Bake for 20-25 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
