If you’re looking for a delicious breakfast, snack, or dessert recipe, this vegan peach quinoa muffin recipe is it!
Peaches are one of my most favorite stone fruits. However, I tend to overbuy them because I’m obsessed with summer fruit and never want the season to end. So they can go a little old before I have the chance to eat them. I decided to try to save a couple of peaches by turning them into muffins!
I love having muffins to pop in the freezer. They are a perfect breakfast or snack for my toddler when I feel like eating something that I know he doesn’t like. (He hates chocolate oats and it’s one of my most favorite breakfasts.) They are also really convenient for breakfast or toddler snacking on-the-go. I also absolutely loved having my muffin freezer stash when I was breastfeeding heavily and was constantly hungry. I remember I watched a postpartum video on how to survive the first few months and the video mentioned freezing muffins! It was by far the best piece of postpartum advice I’ve ever gotten! (Life-saving.)
These muffins are an adaptation of an old blueberry spelt muffin recipe from the blog. It’s my full-proof vegan muffin recipe. I love playing around with different flavor combinations. The recipe uses coconut yogurt as an egg replacement. I still find it difficult to get a very high rise in my muffins. But I put that down to keeping my muffins vegan and using low gluten or gluten-free flours. I’d love to develop a recipe where the muffins rise really high above the tin. The only reason I really care for a higher rise muffin is that it makes for great photos, but there’s no real difference in taste or texture.
This plant-based whole food peach quinoa muffin recipe is refined sugar-free, dairy-free, egg-free, and can easily be made entirely gluten-free. Enjoy!
If you loved my vegan peach quinoa muffins, then try making this vegan sweet potato almond butter bowl. It can easily be whipped up in only five minutes!
This recipe was republished with permission from Hazel and Cacao.
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