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- Makes 12 muffins
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Not a morning person? Having a batch of these delicious peach breakfast muffins ready to go will certainly put a spring in your step in the early hours. The fluffy batter is infused with warming cinnamon and ginger and made extra moist with a scoop of applesauce. Juicy peaches get delectably caramelized in the oven as they bake so these healthy pastries taste like dessert for breakfast. Pro tip: To get big, beautiful muffin domes, be sure to fill muffin cups all the way to the top.
From Forks Over Knives: The Cookbook
Ingredients
- 1 cup unsweetened, unflavored plant-based milk
- 1 tablespoon flaxseed meal
- 1 teaspoon apple cider vinegar
- 2¼ cups spelt flour
- ¾ cup evaporated cane sugar
- 1 tablespoon regular or sodium-free baking powder
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¾ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)
Instructions
- Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.
- In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
- Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.
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Comments (10)
(5 from 2 votes)They turned out perfect and required 25 minutes in my toaster oven. I used canned apricots and they turned out delicious. Next time I may add a few pecan pieces or some candied ginger
The recipe worked great! Reading the comments, I have chopped and cooked gently my 3 big peaches first. Used the excess liquid with the plant-based milk, up to the required quantity. I should also point out that I used wheat flour and a quarter cup of almond flour because I didn't have spelt flour. Use what you have, right? Brushing the tops with sugar gives them an extra sweet required. Thanks Isa for the recipe.
I, too, experienced that a much longer cooking time was necessary. I pulled them at 50 minutes but they could have gone longer. I would suggest a modification in the published recipe. I’m guessing the extra moisture is coming from the peaches. I live in California and the local ripe peaches are to die for this time of year. But they are larger than I think the recipe writer is familiar with. I bought 4 peaches, but I was at 2 cups after 2 peaches. They were very thinly sliced. Again, perhaps a recipe modification would clarify.
Made this recipe & had high hopes. But dough didn’t cook around peaches (gooey and muffin didn’t hold together) despite cooking for extra time 30 minutes and leaving in pan to cool. I did slice peaches extra thin. Any suggestions?
Can a gluten free flour be used?
When baking, spelt flour can often be substituted with other gluten-free flours. Coconut flour, almond meal, and oat bran are all great substitutes that will result in a similar texture and flavor. If you are looking for a more subtle flavor, rice flour can also be used as a substitute
Would date sugar work??
I use 1/2 cup date paste and it's great (not as sweet but we like it)
Can you use any other kind of flour?
When baking, spelt flour can often be substituted with other gluten-free flours. Coconut flour, almond meal, and oat bran are all great substitutes that will result in a similar texture and flavor. If you are looking for a more subtle flavor, rice flour can also be used as a substitute.