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Vegan Peach Muffins (Small Batch, Easy Recipe)

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Peaches are one of my all-time favorite fruits to snack on and bake with. These vegan peach muffins are the perfect recipe for just two people. You can eat these for breakfast, or snack on them in the middle of the night – I won’t judge! They’re incredibly fluffy and not too sweet. 

Vegan peach muffins

Recipe highlights

  • Sweet, but not too sweet – brown sugar adds the needed sweetness, but in moderation. 
  • ​Fresh fruit – fresh, diced peach adds a burst of natural flavor.
  • Healthy and dairy-free – suitable for various diets, these muffins are free of dairy and animal products.
  • Fluffy texture – the combination of all-purpose flour and baking powder ensures a perfect rise.
  • Small batch – this recipe is for 2-3 people, but you can easily scale it to make more.

Check out my small batch apple cinnamon muffins for another fruity small-batch recipe.

Ingredients

Peach muffins ingredients
  • All-purpose flour – you can substitute for whole wheat flour for healthier recipe.
  • Baking powder – this helps the muffins rise for that irresistible fluffy texture.
  • Ground flax – ground flax works as an egg replacement.
  • Salt – salt helps to bring out all the flavors in these healthy peach muffins.
  • Almond milk – you can also use soy milk, oat milk or another non-dairy milk.
  • Light brown sugar, divided – if you do not want to use brown sugar, use maple syrup instead. Though, the flavor will be a bit different. You can also use coconut sugar which will yield a similar flavor.
  • Vegetable oil – any neutral oil will work in these muffins.
  • Vanilla extract – a small amount of vanilla extract is all you need for this small batch recipe.
  • Fresh peach – fresh peaches are what make this such a tasty and fruity recipe. Choose ripe peaches for the best flavor payoff.

How to make these muffins

Vegan peach muffins

Preheat oven to 375°F. Grease 4 wells of a muffin tin. Or, line the tin with muffin cups. 

In a large bowl, combine dry ingredients. Mix together flour, 4 Tbsp. of the brown sugar, baking powder, flax and salt. Stir to distribute.

dry ingredients for peach muffins

In a separate bowl, combine the wet ingredients. Mix together dairy-free milk, oil and vanilla. 

Pour all liquid ingredients into the dry ingredients and fold till combined. Do not over mix!

batter for peach muffins

Add in the diced peaches. Stir to just distribute into the muffin mixture.

Scoop batter into muffin tins with an ice cream scoop and sprinkle the remaining brown sugar evenly on top of the muffin batter. 

Peach muffins small batch

Bake for 20-24 minutes until a skewer inserted comes out clean. Total time for baking will vary depending on your oven.

Allow to cool for at least 15 minutes before removing from muffin pan.

Best if eaten the same day but can be stored in an airtight container in the fridge for 2 days. Reheat in the oven before eating.

Recipe notes and tips 

Vegan peach muffins
  • Peach season is the best time to make these muffins because you’ll be able to find the ripest most juicy peaches. 
  • Canned peaches result in a more gummy texture in this recipe, so I recommend using fresh.
  • You can substitute another summer fruit in this recipe as well. Try blueberries, ripe bananas, or even nectarine. 
  • ​For a sweeter muffin, add a brown sugar peach crumble on top.
  • Try mixing in nuts and making vegan peach walnut muffins or a pecan version.

I hope you enjoyed this vegan muffin recipe. Having fluffy muffins for breakfast is one of my favorite things. I have lots of other muffin recipes to check out as well, so choose your favorite and happy snacking!

More muffin recipes

Vegan Peach Muffins (Small Batch, Easy Recipe)

Vegan peach muffins
These peach muffins are perfectly fluffy and moist, and not too sweet!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 4 muffins

Ingredients

  • cup all-purpose flour
  • 1 ½ tsp baking powder
  • 2 Tbsp. ground flax
  • ¼ tsp salt
  • cup almond milk or other non-dairy milk
  • 5 Tbsp. light brown sugar divided
  • 2 Tbsp. vegetable oil
  • ½ tsp vanilla extract
  • 1 peach diced

Instructions

  • Preheat oven to 375°F. Grease 4 muffin tin wells or line with paper.
  • In a large bowl, combine flour, 4 Tbsp. brown sugar, baking powder, flax, and salt.. Stir.
  • Combine wet ingredients – almond milk, oil, and vanilla in a small bowl.
  • Pour in the liquid ingredients and fold till combined. Do not overmix!
  • Gently fold in the diced peach.
  • Fill the 4 muffin tins and sprinkle the rest of the brown sugar on top.
  • Bake for 20-23 minutes until a fork comes out clean.
  • Allow to cool for at least 10 minutes before removing from pan. Serve warn.

Notes

Best if eaten the same day but can be stored in an airtight container in the fridge for 2 days. Reheat before eating.

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