Vegan Peach Muffins Recipes
PEACH MUFFINS
In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.
Provided by FBGMOMOF4
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
- In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g
VEGAN PEACH MUFFINS
Grab a chance to make these vegan peach muffins on a cool evening. Use the best possible lush, ripe summer peaches or nectarines.
Provided by Nava Atlas
Categories Desserts & Sweets
Time 40m
Number Of Ingredients 10
Steps:
- 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.
PEACH MUFFIN RECIPE
This peach muffin recipe is uses peach puree to keep these muffins moist and delicious. Make them for the week or freeze them for up to 3 months.
Provided by Linley Hanson
Categories Muffins
Time 35m
Number Of Ingredients 13
Steps:
- First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
- Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
- Add the other dry ingredients to the medium bowl and mix to combine.
- To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
- Add the 1 cup of peach puree to the bowl with dry ingredients.
- Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
- Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
- Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
- Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.
Nutrition Facts : Calories 197 kcal, Sugar 18 g, Sodium 117 mg, Fat 4 g, Carbohydrate 38 g, Fiber 3 g, Protein 4 g, Cholesterol 31 mg, ServingSize 1 serving
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