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!!
Recipe was based on the recipe from the Vegetarian Times Magazine website: Vegan Blueberry Muffins
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
Topping:
Brown sugar, as needed
Oats, as needed
Directions:
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!!
