peach crumb muffin recipe, vegan
 
Prep time
Cook time
Total time
 
If you prefer to make these muffins as a non-vegan muffin substitute the flax egg with an egg and the coconut oil with butter.
:
: vegan, breakfast, muffins, sweets, healthy
Serves: 12
Ingredients
  • 1 flax egg (3 tablespoons water plus 1 tablespoon ground flax) or 1 egg for a non-vegan version
  • 2 cups whole wheat white, spelt or all-purpose flour
  • ¼ cup organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup organic, raw coconut oil, melted Earth Balance butter (butter for non-vegan version)
  • 1 cup organic, non-dairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup peaches, pitted, peeled and chopped
  • Blackberry or raspberry jam, optional
  • 1 recipe Crumbs on Top
Instructions
  1. Preheat oven to 350 degrees. Grease 12-cup muffin tin
  2. Mix the flax egg and set aside.
  3. Whisk flour, sugar, baking powder, salt and cinnamon.
  4. Combine coconut oil, milk, lemon juice, vanilla and flax mixture.
  5. Add the wet ingredients to the dry and combine. Stir in the peaches.
  6. Fill muffin tins, reserving approximately 1 cup.
  7. Dollop ½ teaspoon of jam into the center of each muffin cup then top with 1 tablespoon of the remaining batter.
  8. Top with crumbs.
  9. Bake for 30 to 35 minutes, until golden.
  10. Allow to rest for 15 minutes. You may need to loosen the muffins by running a sharp knife around the edge of each cup.
  11. Best if eaten within 2-3 days.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/peach-crumb-muffin-recipe-vegan/