When peaches are perfectly ripe in midsummer, grab a chance to make these vegan peach muffins on a cool evening.
Nectarines (aka peaches without the fuzz) work just as well. Either way, use perfectly ripe fruit—lush and sweet, but not too soft. And not the kind that you buy rock hard and which often ripens to a fairly tasteless result.
What about frozen peaches? The muffins won’t be 100% as good, but sure, go ahead. Thaw and drain first. Don’t use canned peaches, though; they’ll make the muffins mushy. The fresh fruit in season is best.
Enjoy these muffins for breakfast, or with ice tea or coffee or tea as an afternoon treat.
- 2 cups light spelt flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup applesauce
- 2 tablespoons safflower or other neutral oil
- 1 teaspoon vanilla extract
- 1/4 cup plant-based milk (oat milk, almond milk, etc.), or vegan creamer, or as needed
- 1 1/2 cups pitted and finely diced ripe peaches or nectarines
- 1/2 cup peach or apricot all-fruit preserves
- 1/3 cup finely chopped walnuts, optional
- Preheat the oven to 350º F.
- In a mixing bowl, combine the first 4 (dry) ingredients and stir together.
- Make a well in the center of the dry ingredients and pour in the applesauce, oil, vanilla, and plant-based milk. Stir together until thoroughly combined, adding a little more plant milk if needed, but let the batter remain fairly stiff.
- Stir the diced fruit along with the fruit preserves into the batter along with the optional walnuts. Divide the batter evenly among 12 foil-lined muffin tins.
- Bake for 25 minutes, or until a small knife inserted into the center of a muffin tests clean.
- When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
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See more easy vegan desserts & sweets.
Photos (top and middle): Tenkende/BigStock