Summer is nearing to an end for those of us in the Northern Hemisphere and in Indiana that means it is peach and pear season. Since the last few months have not been up to normal peak temperatures, the pears are taking a few more weeks than normal but thankfully the peaches have come out in the markets (especially farmers’ markets). This last week I found the first locally grown ones in our area and I snagged them all just about for our household. If there is one thing we don’t skimp on it’s definitely fruit, we always have a ton in our household. Normally I make peach jam or something like a peach pie or crumble but Saturday came around and I wanted to make some peach muffins. We have joined a group of friends and created a Pickleball group that meets every Saturday morning in our local area. It is so much fun that it is common we lose track of time and play for about 4 hours or so, ending a bit longer than my hunger can last before eating lunch. So I jumped out of bed and made these for the entire crew and assures I had enough for our neighbors to test out too. Everyone is always so busy that it is always nice to spread the wealth of homemade goodies.
Muffin Batter Ingredients:
- 2 c white whole wheat flour
- 1/4 c sugar
- 1/4 c brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon, ground
- 1 1/4 c unsweetened almond milk (or other non-dairy milk)
- 1/4 c oil
- 1/4 c agave nectar (I used light amber)
- 2 tsp flaxseeds, ground
- 1 1/2 tsp vanilla extract
- 1 1/2 c diced peaches, pits removed (I left the skins on, removal optional)
Homemade Granola Topping Ingredients: (Note: You can use granola instead of making this recipe too if you want some extra sleep-in time.)
- 1 1/4 c old fashioned oats
- 1 tbsp white whole wheat flour
- 1/3 c brown sugar, packed
- 1/2 tsp ground cinnamon
- 4 tbsp vegan butter (do not melt)
- 1 tbsp agave nectar (again, I used light amber)
- Mix all the dry ingredients together in a large bowl. Add the diced peaches so that each piece gets covered with the dry ingredients. (This helps the peaches to not settle at the bottom of the muffins while baking.)
- Add the wet ingredients. Mix well.
- Pour the batter into a lined muffin pan. (Or grease if not using liners) Fill only about 3/4 full since there needs to be room for toppings.
- In a different bowl, mix the dry ingredients together. Cut in the vegan butter and agave nectar. It will be a very moist looking crumble. (Note: You can also use oil if you do not have access to vegan butter but it will not look 100% the same.)
- Evenly top the raw batter until all of it has been used.
- Bake at 375F for around 15-20 mins. Cool for a few minutes and then enjoy!
- Freezer option: These do freeze well but the granola does lose its’ “crumble” look when you reheat it.
Hopefully you will enjoy this vegan muffin recipe perfect for the end of summer season. Six non-vegans tried this recipe and loved them! So I can honestly say you can serve these to non-vegan guests, family or friends and everyone will love them if they love peaches like we do in our household. If you make this recipe, please send a photo to me and I will post at the bottom of this page. Thanks, I love hearing from you in the comments section or by any method listed on my “about me” page.