Vegan Peaches & Cream Muffins
Ingredients
Nutmeg Sugar Topping
-
1 ½
tablespoons
cane sugar
-
½
teaspoon
ground nutmeg
Peaches & Cream Muffins
-
½
cup
unsweetened non-dairy milk
-
1
teaspoon
lemon zest
-
½
teaspoon
lemon juice
-
1
teaspoon
ground flax seed
-
1 ½
cups
white whole wheat flour
-
⅔
cup
light brown sugar, packed
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
¼
cup
neutral-tasting oil
-
1 ½
tablespoons
unsweetened apple sauce
-
2
teaspoons
vanilla extract or vanilla paste
-
1 ¼
cups
small diced fresh peach
-
⅓
cup
vegan white chocolate chips
Instructions
- Preheat the oven to 400°F and prepare a muffin tin with liners or grease it.
- Mix together the cane sugar and ground nutmeg in a small bowl and set aside.
- Combine the non-dairy milk, lemon zest, lemon juice, and ground flax seed in a liquid measuring cup, mix, and let sit for 5 minutes.
- In a large bowl, whisk together the white whole wheat flour, light brown sugar, baking powder, baking soda, and salt.
- In a medium bowl, mix the oil, apple sauce, and vanilla. Add the non-dairy milk mixture and whisk thoroughly.
- Combine the wet ingredients with the dry ingredients using a spatula until just mixed; the batter will be thick.
- Toss the diced peaches with a bit of lemon juice, then fold them and the white chocolate chips into the batter gently.
- Portion the batter into the prepared muffin cups and sprinkle the nutmeg sugar on top.
- Bake for about 23-25 minutes until golden brown and a toothpick comes out clean. Allow to cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
42g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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