Today we'll show you how to make vegan, gluten-free, and sugar-free peach muffins.
These muffins are so wholesome, they will make a great snack for everyone. A single portion has only 210 calories, a whopping 15% RDI of fibres, and compared to a traditional muffin, 1/2 of the saturated fats, and 1/2 of the sugars. Let's see what we did to get this impressive nutritional profile.
To make them vegan, we used flax-eggs, oat milk, and canola oil. So no butter, no eggs and no milk. Perfect not just for vegans, but also folks with dairy and eggs allergies.
We also wanted people with intolerance to gluten to be able to enjoy our muffins. So we made them gluten-free, by using oatmeal instead of wheat.
Eating plant-based food is super, but you know what's even better? Plant-based food made without any added sugars! Our oatmeal peach muffins are totally sugar-free. In fact, all the sweetness comes only from the fruit we used: peaches and dried apricots. With abundant fibres and low-sugars, this recipe is perfect for people on a weight-loss diet, or even those with diabetes.
And of course, muffins are so easy to make. Just follow our simple steps below and you'll be nibbling on these fruity treats in just 40 minutes!
Can I use canned peaches for these muffins?
Both fresh and canned peaches work great for this vegan muffin recipe.
If fresh peaches are out of season or if you couldn't get them, you can replace them with the canned ones. We recommend you go for preservative-free options to avoid any nasty chemicals.
Preserved peaches won't affect the outcome of the recipe at all. The only difference you might notice is that the canned fruits are slightly softer and more watery than fresh ones. So, make sure you drain them well before adding to the muffin batter.
What spices or fruits can I add to this recipe?
Peaches are a juicy and flavourful summer fruit that pairs wonderfully citrus fruit, so we recommend adding lemon or orange zest to the muffin batter for an extra kick.
Also, cinnamon or vanilla are other excellent additions to boost these bakes.
Besides peaches, we have also used dried apricots to add more sweetness to these sugar-free muffins.
But if you're in for a twist, try adding berries like blueberries, strawberries, raspberries, and cherries. You can use fresh, dried, canned, or frozen ones.
What makes these muffins healthy?
For this peach muffin recipe, we have used plant-based, wholesome ingredients to give you a healthy treat that has half of the fats and sugars compared to the traditional ones.
Also, each muffin has only 200 calories and packs five times more fibres.
What makes this recipe so healthy are the unsaturated fats from flaxseeds and vegetable oil, natural sugars from peaches and apricots, and slow-energy-releasing oats.
Flaxseeds are a vegan source of essential omega-3 fatty acids, precious nutrients that help to keep bad cholesterol level in check. Also, they add a boost of proteins.
Unlike refined white sugar, natural sugars found in peaches and apricots won't raise your blood glucose levels, thus keeping insulin levels in check.
Oats are rich in soluble fibres, called beta-glucans. These dietary fibres feed gut-friendly bacteria in your digestive tract resulting in all-health benefits.
All these ingredients put together in a delicious muffin will make you feel full, nourished, and satisfied without having to give up on flavour.
- Ground Flaxseeds
- Dried Apricots (optional)
- Potato Starch
- Baking Powder
- Baking Soda
- Canola Oil
- Oat Milk
Let's start by preparing the vegan "flax-egg".
In a small bowl, add the ground flaxseeds and water, and stir well. Leave the seeds to soak for 10 minutes in the fridge until they form a viscous gel-like mixture.
Meanwhile, cut the "cheeks" of peaches, thinly slice them, and set them aside for garnishing the muffins later.
Cut what's left of the peaches into chunks and then dice the apricots, if you're using them.
In a food processor, blitz the oats into a fine, flour-like powder.
Transfer the prepared flour to a mixing bowl and add potato starch, baking powder, baking soda, and a pinch of salt. Stir well to ensure the baking powder is evenly distributed.
Then, incorporate the prepared "flax-egg", canola oil, oat milk, peach chunks, and diced apricots.
You can use a whisker, hand mixer, or simply a spatula to mix the ingredients until they come together into a smooth and creamy batter.
If the muffin mixture feels too dry, then add a splash of milk, or if it's too runny, add a few tablespoons of oat flour until you reach the right consistency.
Next, grease and flour a muffin tray or line it with paper cases.
Pour the batter in each case filling it to the top.
Then, garnish each muffin with the prepared peach slices.
Bake the muffins for 25 minutes at 190°C (375°F) for static ovens or at 170°C (340°F) for fan ovens.
To check if they're ready, insert a skewer in the centre, and if it comes out clean, then you can remove them from the oven.
If the peaches start to brown too fast during cooking time, cover the muffins with a sheet of foil or baking paper.
Finally, transfer them onto a wire rack to cool down evenly before serving.
Leave the baked muffins in the turned-off oven for 10 minutes to cool down gradually.
For a sweeter recipe, add two tablespoons of maple syrup, honey, or sugar-free erythritol.