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!
These Vegan Peach and Quinoa Muffins Are Perfection
Ingredients
- 2 peaches finely chopped
- 1 cup wholemeal spelt, oat or gluten free flour
- 1 cup quinoa flour
- 1 cup coconut sugar
- 4 tsp baking soda
- ½ cup grape seed oil
- ½ cup almond milk
- 6 tbsp coconut yoghurt
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup pre cooked quinoa
Instructions
- Finely chop your peaches and set aside.
- In a large bowl mix together the flours, coconut sugar , baking soda and cinnamon.
- Add the remaining ingredients except the peach and quinoa and mix well to combine.
- Fold in the peaches and pre cooked quinoa until they are evenly distributed.
- Divide the mixture evenly between greased or lined muffin tray. Makes enough for one standard 12 piece muffin tray and one mini tray.
- Sprinkle with flaked almonds and bake at 180 C for 20 to 30 minutes.
6.4.5
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.
Recipe Name
These Vegan Peach and Quinoa Muffins Are Perfection
Author Name
Hazel and Cacao
Published On
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