Vegan Peach Muffins

Don't worry, ads are not going to appear on your printed document!

4.83 from 17 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Vegan Peach Muffins are the perfect recipe for kids' lunchboxes as they are allergy-friendly and made with no eggs or dairy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-peach-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 167kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cup All-Purpose Flour or white whole-wheat flour
⅓ cup Rolled Oats
¼ cup Sugar or 1/3 cup for sweeter muffins
2 teaspoons Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 teaspoon Vanilla Extract
1 ¾ cup Mashed Banana about 4 small ripe bananas or 4 large bananas
¼ cup Light Olive Oil or canola oil
1 cup Diced Peach pit removed, peeled - about 1 large peach

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups or grease each hole with oil. Set aside.
In a large bowl, combine all the dry ingredients: flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, combine mashed bananas, vanilla extract and oil. Stir in the flour 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
Stir in the diced peaches. If you use canned peaches, make sure you pat dry the pieces to prevent adding juice to the muffin batter - this can make the muffin too moist. The batter will be very thick, but that's what you want.
Fill the 12 muffin holes up to the top.
Bake for 20-30 minutes or until the top is golden brown and a skewer inserted in the center of the muffins comes out clean or with few to no crumbs on it.
Cool down on a rack for 2 hours before eating.

Equipment

Notes

Storage: Store the muffins in an airtight container in the fridge for up to 4 days or freeze and thaw at room temperature the day before eating.

Nutrition