These Vegan Gluten-Free Peach Muffins use fresh peaches and almond flour and oat flour. A healthier muffin recipe, icing optional!
Peaches are the summertime fruit worth the wait.
And when they are in season, it's time for peach crumble, peach tart, and peach hand pies.
Gluten-Free Peach Muffin Ingredients
For this healthy muffin recipe, almond and oat flours combine for some whole grain goodness and a perfect crumb. Here's the major ingredients you'll need:
- Almond flour
- Gluten-free oat flour
- Ground flaxseed
- Almond milk
- Coconut oil
- Coconut sugar
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Fresh peaches
- Organic powdered sugar (optional)
Making Peach Muffins
This recipe calls for three peaches. You'll want your peaches to be ripened. After peeling all three peaches, pit and quarter two of them. You will use these in the blender and will puree them with the other liquid ingredients. The third peach will be diced and folded into your batter.
Starting with the ingredients bound for the blender, assemble them there then set the blender aside. Combine your dry ingredients. Then, blend the liquid ingredients on high, transfer to the dry ingredients, and stir.
Fold in those diced peaches, and there you have it! Peach muffin batter ready for the tin.
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 adviseable. Top them all, top some, or none at all!
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 Gluten-Free Muffin Recipes
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. Store in an airtight container in the refrigerator.
I was wondering how much the peaches would convert to if using frozen sliced peaches? In either cups or weight! Thanks!
Hi Kat! 1 cup of sliced peaches equals about 150g. 2 medium peaches equal about 1 cup sliced peaches. I hope that helps!
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.
That's awesome! Thank you, Amanda!
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!
Hi Jennifer! That is awesome! I will have to try it in cake form too. :) Thank you!
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 😊
That is great! So glad it still worked! :)
Delicious! Subbed nectarines. Super moist & flavorful. Thx for great recipe:)
That's awesome! Thanks, Allison!
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.
Hi! I think chia seeds would work great!