peach crumb muffin recipe, vegan
: phoebe's pure food
: vegan, breakfast, muffins, sweets, healthy
Serves: 12
- 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
- Preheat oven to 350 degrees. Grease 12-cup muffin tin
- Mix the flax egg and set aside.
- Whisk flour, sugar, baking powder, salt and cinnamon.
- Combine coconut oil, milk, lemon juice, vanilla and flax mixture.
- Add the wet ingredients to the dry and combine. Stir in the peaches.
- Fill muffin tins, reserving approximately 1 cup.
- Dollop ½ teaspoon of jam into the center of each muffin cup then top with 1 tablespoon of the remaining batter.
- Top with crumbs.
- Bake for 30 to 35 minutes, until golden.
- Allow to rest for 15 minutes. You may need to loosen the muffins by running a sharp knife around the edge of each cup.
- Best if eaten within 2-3 days.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/peach-crumb-muffin-recipe-vegan/
3.5.3251