Vegan Peach, Pecan & Coconut Spelt Muffins
I had all intentions of uploading this recipe a few days ago but turns out I had a really violent reaction to these new iron tablets I started taking for pregnancy. I was couch bound for 2 days and unable to do anything. I was so nauseous that I could not even look at food for a while, but thankfully they are out of my system now and I can now face my blog again!
I made these muffins to take on a road trip with us a few weeks back. They are the perfect breakfast muffin! Very filling but also light with a great texture. They are also a great way to make use of peaches before they go out of season.
You can play with these muffins quite a bit. You can use any other nut you like if you do not like pecans ( or omit completely) and if your not a fan of coconut you can sub your favourite vegan ( or non vegan) yogurt, milk and oil. Having said that, I did use coconut and I could not taste it at all but I do think it added a nice richness to the muffins that made them nice and filling. If you want to keep the recipe entirely gluten free you can sub the spelt flour for your favourite gluten free flour mix. I can not guarantee the same rise in the muffins but I have a feeling it would work just as well. If any one tries it please let me know how they turn out.
|Vegan Peach, Pecan & Coconut Spelt Muffins|| |
- 2 cups wholemeal spelt flour
- 4 tsp baking powder
- ¾ cup coconut sugar
- pinch salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- pinch nutmeg
- ½ cup grapeseed oil or coconut oil
- ½ cup light coconut milk
- 1½ tsp vanilla extract
- ¼ cup applesauce
- 6 TBSP coconut yogurt
- 2 peaches diced
- ⅓ cup roughy chopped pecans
- In a large bowl sift together your spelt flour, baking powder, coconut sugar, salt and spices
- In a seperate bowl mix together oil, coconut milk, vanilla, applesauce and yogurt until well combined
- Pour your wet mixture over your flour mixture and mix to combine
- Add in diced peaches and chopped pecans and mix again
- Divide mixture into lined or greased muffin tin and bake for 20 minutes at 180C or until golden brown and a toothpick comes out clean.