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Monday, August 20, 2012

Vegan Blueberry Peach Muffins

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Okay, I promise this'll be the last muffin recipe for awhile. (That is, unless y'all want more????) But I swear that these are so one of the best muffins you'll ever eat. In fact, they're my favorite muffin recipe of all time.

A week or so ago, my mom bought a ton of fresh peaches and blueberries from the farmer's market. They blueberries were so good I just knew they had to be put in a muffin. (I think that baking blueberries brings out their natural sweetness, which is why I love blueberry muffins so much.) 

So I hope you can forgive me for posting another muffin recipe, but I urge you to try it. Seriously. Go ahead.

Oh, and did I mention they're vegan too?

2 c. almond flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 T. cinnamon
2 flax or chia "eggs"
1/4 c. grape seed oil
1/3 c. honey
1/2 c. blueberries
1/2 c. peaches, peeled and diced

1. Preheat oven to 350 degrees F.
2. Whisk flaxseed meal in a bowl with water. Let sit for a few minutes, stirring occasionally.
3. Combine dry ingredients.
4. Add oil and honey to flax egg.
5. Add wet ingredients to dry. Add blueberries and peaches. Stir until thoroughly combined.
6. Line muffin tin with cupcake liners or grease with oil. Fill cupcake liners until 2/3 full.
7. Bake for 20-23 minutes or until toothpick inserted in the middle comes out clean.

Substitution Notes: Replace the flax eggs with real eggs if you want. The grape seed oil can be subbed for any other you normally use for baking (i.e. vegetable, canola, coconut, etc.) and the honey for agave or maple syrup. If you don't want peaches bump up the blueberries to 1 c. or vice versa.

Inquiry of the Day:

Have you made a trip to the farmer's market yet this year?

Sad to behold, we've only gone twice. I usually love going to the farmer's market, but it always seems to slip my mind........

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