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Tessa
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These Vegan Gluten-Free Peach Muffins are soft, tender, and naturally sweetened with maple syrup. Made with almond and oat flours, ground flaxseed, and canned or fresh peaches, they're dairy-free, egg-free, and refined sugar-free, they are perfect for breakfast, snacking, or a healthy summer treat.
Peach season is worth the wait. And when they are in season, it's time for peach crumble, peach tart, and peach hand pies. And healthy peach muffins.
With whole grains and no refined sugar (except the optional icing!), this peach muffin recipe Is a great way to use fresh summer peaches.
Jump to:
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our gluten-free muffin a perfect crumb and provides a good source of protein.
Avoid using almond meal as it will give the muffin more of a gummy texture.
Oat flour - If you are Celiac or gluten-intolerant, ensure that you are using certified gluten-free oat flour or certified gluten-free oats to make your own homemade oat flour.
Adding fiber, antioxidants, and more protein to the mix, oat flour supplies whole-grain goodness.
Fresh peaches - Use fresh juicy peaches give the best sweetness and flavor. You'll want to use ripe peaches for this recipe for the best peach flavor. Fresh nectarines can be substituted.
Ground flaxseed - Mixed with water or liquid, ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.
Almond milk - Almond milk is used in this recipe but any dairy-free milk can be substituted.
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Substitute melted vegan butter or avocado oil for a neutral dairy-free option.
Coconut sugar - In lieu of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor. You can always sub in more organic cane sugar in its place. Do note that cane sugar is sweeter than coconut sugar.
Vanilla extract - Pure vanilla extract helps round out the sweet flavors.
Ground cinnamon and ground nutmeg - A touch of warm spices enhances the fresh fruit in these delicious peach muffins.
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line muffin cups in a 12-cavity muffin tin with paper liners.
Step 1: In a blender, add flaxseeds, almond milk, lemon juice, the two quartered peaches, and melted coconut oil. Set aside.
Step 2: In a large bowl, add the dry ingredients-almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, nutmeg, salt, and coconut sugar-whisk to combine.
Step 3: Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold the wet ingredients mixture into the dry mixture. Once evenly combined, fold in diced peaches. Evenly divide muffin batter amongst muffin tins. Bake for 25-28 minutes. Make icing, if using.
Step 4: Remove the fresh peach muffins from the oven and place the tray on a wire cooling rack. Allow to cool to room temperature before drizzling icing on top.
Allow icing to set before serving or storing. Store in an airtight container in the refrigerator.
If you want to add a little breakfast bling, then drizzling a bit of icing on top of these muffins is completely advisable.
Top them all, top some, or none at all!
Alternatively, drizzling a little bit of maple syrup, agave nectar, or honey (if not vegan) on top of the muffin would be delicious!
Keep the muffins in an airtight container in the refrigerator for 5-6 days.
To freeze, wrap the healthy muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.
Yes! I would recommend refrigerating these muffins once they have completely cooled due to the fresh fruits used.
Can peach muffins be frozen?
Yes! Wrap them in plastic wrap and then place them in an air-tight container. Keep in the freezer for up to 3 months.
Can I use frozen peaches?
I would not recommend using frozen fruit in this recipe. Frozen peaches are not as sweet and can make these gluten-free muffins mushy.
Want another easy peach recipe? Cookie and Kate's creamy peach and honey popsicles are a cinch! Or, for another treat, try this gluten-free mango bread pudding.
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
Print
These Vegan Healthy Peach Muffins use fresh peaches and whole grain almond flour and oat flour. A healthier muffin recipe for an easy breakfast or healthy snack!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes minutes
Cook Time 28 minutes minutes
Total Time 43 minutes minutes
Servings 12 muffins
Calories 229kcal
Author Tessa
The post Vegan Gluten-Free Peach Muffins appeared first on Salted Plains.
Simple, Summery Peach Muffins
Peach season is worth the wait. And when they are in season, it's time for peach crumble, peach tart, and peach hand pies. And healthy peach muffins.
With whole grains and no refined sugar (except the optional icing!), this peach muffin recipe Is a great way to use fresh summer peaches.
Jump to:
- Simple, Summery Peach Muffins
- Ingredients and substitutions
- How to Make Gluten-Free Peach Muffins
- Recipe Tips
- Storage
- FAQs
- More healthy muffin recipes
- Recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our gluten-free muffin a perfect crumb and provides a good source of protein.
Avoid using almond meal as it will give the muffin more of a gummy texture.
Oat flour - If you are Celiac or gluten-intolerant, ensure that you are using certified gluten-free oat flour or certified gluten-free oats to make your own homemade oat flour.
Adding fiber, antioxidants, and more protein to the mix, oat flour supplies whole-grain goodness.
Fresh peaches - Use fresh juicy peaches give the best sweetness and flavor. You'll want to use ripe peaches for this recipe for the best peach flavor. Fresh nectarines can be substituted.
Ground flaxseed - Mixed with water or liquid, ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.
Almond milk - Almond milk is used in this recipe but any dairy-free milk can be substituted.
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Substitute melted vegan butter or avocado oil for a neutral dairy-free option.
Coconut sugar - In lieu of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor. You can always sub in more organic cane sugar in its place. Do note that cane sugar is sweeter than coconut sugar.
Vanilla extract - Pure vanilla extract helps round out the sweet flavors.
Ground cinnamon and ground nutmeg - A touch of warm spices enhances the fresh fruit in these delicious peach muffins.
How to Make Gluten-Free Peach Muffins
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line muffin cups in a 12-cavity muffin tin with paper liners.
Step 1: In a blender, add flaxseeds, almond milk, lemon juice, the two quartered peaches, and melted coconut oil. Set aside.
Step 2: In a large bowl, add the dry ingredients-almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, nutmeg, salt, and coconut sugar-whisk to combine.
Step 3: Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold the wet ingredients mixture into the dry mixture. Once evenly combined, fold in diced peaches. Evenly divide muffin batter amongst muffin tins. Bake for 25-28 minutes. Make icing, if using.
Step 4: Remove the fresh peach muffins from the oven and place the tray on a wire cooling rack. Allow to cool to room temperature before drizzling icing on top.
Allow icing to set before serving or storing. Store in an airtight container in the refrigerator.
Peach muffins with icing
If you want to add a little breakfast bling, then drizzling a bit of icing on top of these muffins is completely advisable.
Top them all, top some, or none at all!
Alternatively, drizzling a little bit of maple syrup, agave nectar, or honey (if not vegan) on top of the muffin would be delicious!
Recipe Tips
- Before you start, prep your peaches according to the instructions and get all ingredients out and ready.
- For best results, allow the muffins to cool completely before icing them.
Storage
Keep the muffins in an airtight container in the refrigerator for 5-6 days.
To freeze, wrap the healthy muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.
FAQs
Do peach muffins need to be refrigerated?Yes! I would recommend refrigerating these muffins once they have completely cooled due to the fresh fruits used.
Can peach muffins be frozen?
Yes! Wrap them in plastic wrap and then place them in an air-tight container. Keep in the freezer for up to 3 months.
Can I use frozen peaches?
I would not recommend using frozen fruit in this recipe. Frozen peaches are not as sweet and can make these gluten-free muffins mushy.
Want another easy peach recipe? Cookie and Kate's creamy peach and honey popsicles are a cinch! Or, for another treat, try this gluten-free mango bread pudding.
More healthy muffin recipes
Chocolate Zucchini Muffins with Almond Flour
Dairy-Free Blueberry Muffins (Gluten-Free)
Gluten-Free Pumpkin Muffins (Vegan)
Gluten-Free Banana Nut Muffins (Vegan)
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
Recipe
Vegan Gluten-Free Peach Muffins
These Vegan Healthy Peach Muffins use fresh peaches and whole grain almond flour and oat flour. A healthier muffin recipe for an easy breakfast or healthy snack!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes minutes
Cook Time 28 minutes minutes
Total Time 43 minutes minutes
Servings 12 muffins
Calories 229kcal
Author Tessa
Ingredients
For the Muffins
- 2 tablespoons ground flaxseeds
- ½ cup unsweetened almond milk
- 1 tablespoon fresh lemon juice half of 1 lemon
- 3 ripe peaches 2 peeled, pitted, and quartered, 1 peeled, pitted, and diced
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup almond flour 105 g
- 1 cup gluten-free oat flour 110 g
- ¼ cup arrowroot flour/starch cornstarch works here too (30 g)
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup coconut sugar
Icing
- 1 cup organic powdered sugar 120 g
- 1-3 tablespoons unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
- In a blender, add flaxseeds, almond milk, lemon juice, the 2 quartered peaches, and melted coconut oil. Set aside.
- In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, nutmeg, salt, and coconut sugar. Whisk to combine.
- Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture. Stir to combine. Once evenly combined, fold in diced peaches. Evenly divide muffin batter amongst muffin tins. Bake for 25-28 minutes, or until a toothpick comes out clean.
- While muffins are baking, whisk together icing ingredients in a small bowl, if using. Add a little almond milk at a time until desired consistency is reached.
- Remove peach muffins from oven and place tray on a wire cooling rack. Allow to cool completely before drizzling icing on top. Allow icing to set before serving or storing.
Notes
To store: Keep the muffins in an airtight container in the refrigerator for 5-6 days. To freeze: Wrap individual muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.Nutrition
Calories: 229kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 283mg | Potassium: 96mg | Fiber: 3g | Sugar: 20g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
The post Vegan Gluten-Free Peach Muffins appeared first on Salted Plains.