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    Salted Plains » Recipes » Breakfast & Brunch

    Vegan Healthy Peach Muffins (Gluten-Free)

    Published: Jul 21, 2020 · Modified: Aug 12, 2023 by Tessa · This post may contain affiliate links · 12 Comments

    Jump to Recipe Print Recipe

    These Vegan Healthy Peach Muffins use fresh peaches and whole grain almond flour and oat flour. A healthier muffin recipe for an easy breakfast or healthy snack! Gluten-free.

    Peach muffins with icing on a rack.

    Peach season is worth the wait. 

    And when they are in season, it's time for peach crumble, peach tart, and peach hand pies. And healthy peach muffins. 

    With whole grains and no refined sugar (except the optional icing!), this peach muffin recipe Is a great way to use fresh summer peaches.

    A great option as a morning muffin or a healthy snack. It might just be one of your new favorite things!

    Jump to:
    • Why you'll love this recipe
    • Ingredients and substitutions
    • Step-by-step instructions
    • Tips
    • Storage
    • FAQs
    • More healthy muffin recipes
    • 📖 Recipe

    Why you'll love this recipe

    • Wholesome ingredients
    • Simple steps
    • Gluten-free and vegan
    Fresh peach muffins on a marble surface.

    Ingredients and substitutions

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Almond flour - Gives our gluten-free muffin a perfect crumb and provides a good source of protein.

    Avoid using almond meal as it will give the muffin more of a gummy texture.

    Oat flour - If you are Celiac or gluten-intolerant, ensure that you are using certified gluten-free oat flour or certified gluten-free oats to make your own homemade oat flour.

    Adding fiber, antioxidants, and more protein to the mix, oat flour supplies whole-grain goodness.

    Fresh peaches - Use fresh juicy peaches give the best sweetness and flavor. You'll want to use ripe peaches for this recipe for the best peach flavor.

    Fresh nectarines can be substituted.

    Ground flaxseed - Mixed with water or liquid, ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.

    Almond milk - Almond milk is used in this recipe but any dairy-free milk can be substituted.

    Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter or avocado oil is another excellent neutral dairy-free option.

    Coconut sugar - In lieu of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor. 

    You can always sub in more organic cane sugar in its place. Do note that cane sugar is sweeter than coconut sugar. 

    Vanilla extract - Pure vanilla extract helps round out the sweet flavors. 

    Ground cinnamon and ground nutmeg - A touch of warm spices enhances the fresh fruit in these delicious peach muffins.

    Muffins with icing on a wire rack.

    Step-by-step instructions

    Before you start: Preheat the oven to 350 degrees Fahrenheit. Line muffin cups in a 12-cavity muffin tin with paper liners.

    Step 1: In a blender, add flaxseeds, almond milk, lemon juice, the two quartered peaches, and melted coconut oil. Set aside.

    Step 2: In a large bowl, add the dry ingredients—almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, nutmeg, salt, and coconut sugar—whisk to combine.

    Step 3: Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold the wet ingredients mixture into the dry mixture.

    Once evenly combined, fold in diced peaches. Evenly divide muffin batter amongst muffin tins. Bake for 25-28 minutes. Make icing, if using.

    Step 4: Remove the fresh peach muffins from the oven and place the tray on a wire cooling rack. Allow to cool to room temperature before drizzling icing on top.

    Allow icing to set before serving or storing. Store in an airtight container in the refrigerator.

    Peach muffins with icing

    If you want to add a little breakfast bling, then drizzling a bit of icing on top of these muffins is completely advisable.

    Top them all, top some, or none at all!

    Alternatively, drizzling a little bit of maple syrup, agave nectar, or honey (if not vegan) on top of the muffin would be delicious!

    Iced peach muffins on a wire cooling rack.

    Tips

    • Before you start, prep your peaches according to the instructions and get all ingredients out and ready.
    • For best results, allow the muffins to cool completely before icing them.

    Storage

    Keep the muffins in an airtight container in the refrigerator for 5-6 days. 

    To freeze, wrap the healthy muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.

    muffins

    FAQs

    Do peach muffins need to be refrigerated?

    Yes! I would recommend refrigerating these muffins once they have completely cooled due to the fresh fruits used.

    Can peach muffins be frozen?

    Yes! Wrap them in plastic wrap and then place them in an air-tight container. Keep in the freezer for up to 3 months.

    Can I use frozen peaches?

    I would not recommend using frozen fruit in this recipe. Frozen peaches are not as sweet and can make these gluten-free muffins mushy.

    fresh muffins

    Want another easy peach recipe? Cookie and Kate's creamy peach and honey popsicles are a cinch! Or, for another treat, try this gluten-free mango bread pudding.

    More healthy muffin recipes

    • Chocolate muffin on a white plate.
      Chocolate Zucchini Muffins with Almond Flour
    • Blueberry muffins stacked two by two on a wire rack.
      Dairy-Free Blueberry Muffins (Gluten-Free)
    • Easy Gluten-Free Pumpkin Muffins
      Easy Gluten-Free Pumpkin Muffins (Vegan)
    • Gluten-Free Banana Nut Muffins
      Gluten-Free Banana Nut Muffins (Vegan)

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    📖 Recipe

    Peach muffins with icing on a rack.

    Vegan Gluten-Free Peach Muffins

    These Vegan Healthy Peach Muffins use fresh peaches and whole grain almond flour and oat flour. A healthier muffin recipe for an easy breakfast or healthy snack!
    5 from 6 votes
    Print Pin Rate Save Saved!
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 28 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 12 muffins
    Calories: 229kcal
    Author: Tessa

    Ingredients

    For the Muffins

    • 2 tablespoons ground flaxseeds
    • ½ cup unsweetened almond milk
    • 1 tablespoon fresh lemon juice half of 1 lemon
    • 3 ripe peaches 2 peeled, pitted, and quartered, 1 peeled, pitted, and diced
    • 3 tablespoons coconut oil melted
    • 1 teaspoon vanilla extract
    • 1 cup almond flour 105 g
    • 1 cup gluten-free oat flour 110 g
    • ¼ cup arrowroot flour/starch cornstarch works here too (30 g)
    • 1 teaspoon baking soda
    • 1 ½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ½ teaspoon salt
    • ¾ cup coconut sugar

    Icing

    • 1 cup organic powdered sugar 120 g
    • 1-3 tablespoons unsweetened almond milk

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
    • In a blender, add flaxseeds, almond milk, lemon juice, the 2 quartered peaches, and melted coconut oil. Set aside.
    • In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, nutmeg, salt, and coconut sugar. Whisk to combine.
    • Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture. Stir to combine. Once evenly combined, fold in diced peaches. Evenly divide muffin batter amongst muffin tins. Bake for 25-28 minutes, or until a toothpick comes out clean.
    • While muffins are baking, whisk together icing ingredients in a small bowl, if using. Add a little almond milk at a time until desired consistency is reached.
    • Remove peach muffins from oven and place tray on a wire cooling rack. Allow to cool completely before drizzling icing on top. Allow icing to set before serving or storing.

    Notes

    To store: Keep the muffins in an airtight container in the refrigerator for 5-6 days. 
    To freeze: Wrap individual muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.

    Nutrition

    Calories: 229kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 283mg | Potassium: 96mg | Fiber: 3g | Sugar: 20g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Peach muffins with icing
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    Reader Interactions

    Comments

    1. Kat

      November 22, 2021 at 4:24 pm

      I was wondering how much the peaches would convert to if using frozen sliced peaches? In either cups or weight! Thanks!

      Reply
      • Tessa

        November 28, 2021 at 1:56 pm

        Hi Kat! 1 cup of sliced peaches equals about 150g. 2 medium peaches equal about 1 cup sliced peaches. I hope that helps!

        Reply
    2. Amanda

      September 16, 2021 at 1:58 am

      5 stars
      These are really delicious! Really, really delicious. I added a sprinkling of ginger to the recipe . . . because ginger and peach! I only hope there are some left to share when my children get home from school.

      Reply
      • Tessa

        September 22, 2021 at 11:43 am

        That's awesome! Thank you, Amanda!

        Reply
    3. Jennifer P

      June 17, 2021 at 9:14 am

      5 stars
      AMAZING!!!! I made this as a cake last night and wow! I doubled the recipe and put it in a large 9x14 glass pan. I subbed the coconut sugar with maple syrup. My whole family loved it. I've been asked by everyone to make it again!
      Great recipe!

      Reply
      • Tessa

        June 19, 2021 at 10:48 pm

        Hi Jennifer! That is awesome! I will have to try it in cake form too. :) Thank you!

        Reply
    4. Gail Yeh

      August 21, 2020 at 9:15 am

      5 stars
      So, I made these before having a single sip of coffee this morning, resulting in me forgetting to add the almond flour. Even so, I got 16 muffins and although the texture wasn't ideal, they were still very good! I'll make these again but with ALL the ingredients 😊

      Reply
      • Tessa

        September 06, 2020 at 9:17 am

        That is great! So glad it still worked! :)

        Reply
    5. Allison

      July 27, 2020 at 7:28 am

      5 stars
      Delicious! Subbed nectarines. Super moist & flavorful. Thx for great recipe:)

      Reply
      • Tessa

        July 27, 2020 at 10:00 am

        That's awesome! Thanks, Allison!

        Reply
    6. Christina Bianco

      July 22, 2020 at 3:16 pm

      5 stars
      Hi Tess,
      I’m excited to try this recipe.
      What would you suggest I use to replace the flax seeds? Chia seeds or Hemp seeds? Let me know. Thanks so much.

      Reply
      • Tessa

        July 26, 2020 at 5:52 pm

        Hi! I think chia seeds would work great!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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