Peaches are one of my most favourite stone fruits, however, I tend to overbuy them (because I’m obsessed with summer fruit and never want the season to end) and so they can go a little old before I have the chance to eat them. I decided to try to save a couple peaches by turning them into muffins! I love having muffins to pop in the freezer. They are a perfect breakfast or snack for my toddler when I feel like eating something that I know he doesn’t like (he hates chocolate oats and it’s one of my most favourite breakfasts). They are also really convenient for breakfast or toddler snacking on the go. I also absolutely loved having my muffin freezer stash when I was breastfeeding heavily and was constantly hungry. I used to eat muffins as my pre-dinner as I was too hungry to last the process of making dinner. I remember I watched a postpartum video on how to survive the first few months and the video mentioned freezing muffins! It was by far the best piece of postpartum advice I’ve ever gotten! (Life-saving.)
These peach muffins are great because my toddler loves peaches but they are also very nourishing and easily made gluten-free. I love adding the little bit of quinoa for extra protein and nutrition but as I have mentioned before I’m not personally the biggest fan of quinoa. I find it quite bitter to the taste and prefer eating it in small doses or sprinkled through salad etc. I used half quinoa flour in these muffins and personally next time I think I’ll use buckwheat or full spelt instead because the slightly bitter flavour did stand out to me. I know that plenty of people adore quinoa and so I decided to publish this recipe because if you love quinoa then your bound to love these muffins.
These muffins are an adaptation of an old blueberry spelt muffin recipe from the blog. It’s my full proof vegan muffin recipe and I love playing around with different flavour combinations. The recipe uses coconut yogurt as an egg replacement and altogether creates a pretty delicious muffin. I still find it difficult to get a very high rise in my muffins but I put that down to keeping my muffins vegan and using low gluten or gluten-free flours. I’d love to develop a recipe where the muffins rise really high above the tin but I’m not counting on finding one any time soon as I’m still a bit of a hopeless baker. The only reason I really care for a higher rise muffin is that it makes for great photos, but there’s no real difference in taste or texture.
This plant-based whole food peach quinoa muffin recipe is refined sugar-free, dairy free, egg free and can easily be made entirely gluten-free. Enjoy!
|Vegan Peach Quinoa Muffins|| |
- 2 peaches finely chopped
- 1 cup wholemeal spelt, oat or gluten free flour
- 1 cup quinoa flour
- 1 cup coconut sugar
- 4 tsp baking soda
- ½ cup grape seed oil
- ½ cup almond milk
- 6 tbsp coconut yoghurt
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup pre cooked quinoa
- Finely chop your peaches and set aside.
- In a large bowl mix together the flours, coconut sugar , baking soda and cinnamon.
- Add the remaining ingredients except the peach and quinoa and mix well to combine.
- Fold in the peaches and pre cooked quinoa until they are evenly distributed.
- Divide the mixture evenly between greased or lined muffin tray. Makes enough for 1 standard 12 piece muffin tray and 1 mini tray.
- Sprinkle with flaked almonds and bake at 180 C for 20 - 30 mins.