Archive for July, 2013

July 31, 2013

Vegan Peach Muffins

During the summer months I tend to bake many coffee cakes and muffins to pair with my morning coffee. Recently I noticed the Peaches and Cream muffins in the pastry case at Starbucks, and inspiration struck me. I should create my own vegan version.

About a year ago I purchased the “Rabbit Food Cookbook.” To date it’s one of my all-time favorite vegan cookbooks. From this book is where I altered a recipe for these vegan peach muffins.

These muffins are a perfect pairing with lighter coffees, such as a “breakfast blend” or a “mild roast.” Might I suggest that you sprinkle raw sugar on the tops of these muffins before baking. I wish I had, because I know it would have taken the pastries up several notches.

Vegan Peach Muffins
Makes about 8 large muffins

  • 3/4 cup agave
  • 1/2 cup Earth Balance, melted
  • 1 3/4 cups almond milk, or non-dairy milk alternative
  • 1/2 tsp. pure vanilla extract
  • 3 3/4 cups whole wheat pastry flour, or oats ground into a flour (I use my Vitamix for this.)
  • 1 1/2 tbsp. baking powder
  • 1/4 tsp. salt
  • 2 cups fresh chopped peaches (you may use thawed frozen peaches instead)
  • 1/4 cup raw sugar (optional)

Preheat your oven to 400 degrees Fahrenheit. Line large muffin tins with muffin liners, or spray with nonstick cooking spray.

Combine agave, milk, melted butter, and vanilla in a mixing bowl. Next add the flour, baking powder, and salt. Mix until ingredients are thoroughly combined. Gently fold in the chopped peaches. Spoon the muffin batter into your prepared baking vessel.

Optional: Sprinkle raw sugar on the tops of your muffin batter.

Bake your pastries for 20 – 25 minutes. A toothpick inserted in the center of the pastries will come out clean done. Allow the pastries to cool for at least 15 minutes before consuming with a delicious cup of coffee.