This recipe combines one of my favorite stone fruits and a quick bread, which is my favorite thing to eat for breakfast. If you don’t have any peaches in your house right now, rush right out and stock up!
1 ½ TBLSP flax meal
½ teaspoon water
5 ½ TBLSP all-purpose flour
2 teaspoons granulated sugar
½ teaspoon baking powder
2 shakes of cinnamon
2 teaspoons coconut oil or vegan butter, melted
2 ½ TBLSP non-dairy milk (I like almond)
Squirt of lemon juice
2 ½ TBLSP pitted, peeled, and chopped peach (about 1/3 of a peach)
2 TBLSP all-purpose or whole wheat flour
1 TBLSP granulated sugar (or try it with brown sugar for a caramel twist)
1 teaspoon vegan butter, softened.
Preheat the oven to 350 degrees Fahrenheit. Grease two spots in a muffin tin.
- In a small bowl, combine the flax meal and water, stirring until it’s all wet. Let it sit for a few minutes to become a nice viscous glop.
- In another small bowl, combine flour, sugar, baking powder, salt, and cinnamon.
- Add in the coconut oil or vegan butter, milk, and flax glop. Give it a good stir and then gently fold in the peach pieces.
- Fill each muffin tin about ¾ of the way up.
- In a small bowl (you can re-use one, if you like), mix the flour, sugar, and butter together with a fork until it’s crumbly.
- Sprinkle the crumbly topping on top of the peachy batter.
- Bake for 30-35 minutes, until golden.
Allow to rest for 15 minutes before decorating with a slice of peach and a blop of faux cream cheese and devouring.
In the photo, you can see that I paired these tasty muffins with a left-over Angeled Non-Egg. Yummy!
- Try it with a nectarine instead of a peach.
- Put about half of the batter into each muffin tin, blop in some peach jam and then cover with the rest of the batter for a nice peachy surprise inside.
- Put the whole batch into a single (greased) mini-loaf pan and top with crumble for a more dessert-like treat.