Gingery Vegan Peach Muffins
Late-summer vegan peach muffins with more than a hint of ginger, made with perfectly ripe fruit. Nectarines work just as well.
Print
Pin
Save
Servings: muffins
Ingredients
- 2 cups whole wheat pastry flour
- ¼ cup wheat germ, quick-cooking oats, or hemp seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup applesauce
- ½ cup fresh orange juice
- 2 tablespoons safflower oil
- 1 ½ cups finely diced ripe peaches or nectarines off-season, use organic canned peaches
- ½ cup peach all-fruit preserves
- ¼ cup finely diced crystallized ginger
- ¼ cup finely chopped walnuts plus walnut halves for topping
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, wheat germ (or oats or hemp seeds), baking powder, and baking soda, and stir together.
- Make a well in the center of the dry ingredients and pour in the applesauce, orange juice, and oil. Stir together until thoroughly combined.
- Mix the diced fruit with the fruit preserves until evenly coated, then gently stir into the batter along with the walnuts.
- Divide the batter evenly among 12 foil-lined muffin tins. Top each muffin with a walnut half.
- Bake for 25 minutes, or until a small knife inserted into the center of a muffin tests clean.
- When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
Notes
Use perfectly ripe fruit — lush and sweet, but not too soft — for the best flavor. Nectarines work just as well as peaches.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
