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–+ servings
Peach muffins with icing on a rack.
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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!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 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