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 season is worth the wait.
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!
Why you'll love this recipe
- Wholesome ingredients
- Simple steps
- Gluten-free and vegan
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.
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.
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!
- 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.
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.
Yes! I would recommend refrigerating these muffins once they have completely cooled due to the fresh fruits used.
Yes! Wrap them in plastic wrap and then place them in an air-tight container. Keep in the freezer for up to 3 months.
I would not recommend using frozen fruit in this recipe. Frozen peaches are not as sweet and can make these gluten-free muffins mushy.
More healthy muffin recipes
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Vegan Gluten-Free Peach Muffins
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
- 1 cup organic powdered sugar 120 g
- 1-3 tablespoons unsweetened almond milk
- 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.