It’s been a long while since I’ve baked something, so when the peach tree begged me to harvest some peaches, I took advantage of the situation! (: This recipe is so simple it’s dangerous… if you know what I mean!!
Fresh Peach Morning Muffins
Yields 12-16 muffins
1 1/3 cup all-purpose flour
2/3 cup oat flour
1/2 tsp. salt
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 cup Earth Balance butter, melted
1/2 cup non-dairy milk (I used unsweetened soymilk)
1 tsp. vanilla extract
2/3 cup vegan granulated sugar
1/3 cup brown sugar, packed
2 heaping cups of chopped fresh peaches, no skin
Brown sugar, as needed
Oats, as needed
Preheat the oven to 350 degrees and prepare your baking tin by either lining it with foil or paper liners or lightly spraying the cups with oil.
In a large mixing bowl, whisk together the flours, salt, baking powder, and cinnamon. In a smaller, separate bowl combine the chopped/diced peaches with the non-dairy milk, vanilla, and sugar; stir well.
Make a small well in the center of the dry ingredients and pour in the peach mixture. Stir gently with a spoon until just combined.
Portion into the baking cups being sure to not fill completely (because they will overflow). Top each with a pinch of brown sugar and a pinch of oats. Bake in the preheated oven for 30-35 minutes, or until the tops are slightly browned and somewhat firm to the touch. Cool completely on a cooling rack before enjoying ferociously!!