Sweet Peach Muffins

I’m comin’ at ya with another muffin recipe! My family and I have gotten into the habit of having a muffin every single morning as a sort of pre breakfast. You see, my youngest likes to wake up at 5 am so we have a pre breakfast which always includes a muffin.

Since it’s summer, we have been loving snacking on local peaches. So I had a thought. What about peach muffins? Yes! I used my base muffin recipe which is dairy free, egg free, and refined sugar free. The fresh peaches add an extra sweetness when they burst in your mouth with every bite. They are healthy and delicious! They can be mixed together before your oven is even finished preheating. All around, they’re just a dang good recipe if I do say so myself.

Not able to eat all the muffins quickly enough or want to double the recipe for meal prep? These freeze and thaw wonderfully!

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup pure maple syrup
• 1 tsp vanilla
• 1 tsp white vinegar
• 1/3 cup coconut oil, melted and cooled
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1.5 cups flour
• 1 peach, diced

Directions:

Preheat oven to 350 degrees and grease a muffin tin. Combine wet ingredients then add dry ingredients. Last, gently fold in diced peach. Scoop into prepared muffin tin, filling 3/4 way full. Bake for 20 minutes, let cool for at least 5 minutes then transfer to a cooling rack. Enjoy!

*Makes about 1 dozen muffins and lasts in the fridge for 1 week.

Need more muffin recipes? Click HERE!
Find my favorite coconut oil to bake with HERE!