Vegan Peach Muffins
These vegan peach muffins are easy, healthy, soft + moist and burst with juicy pieces of peach. They make for an amazing summer treat for when the peaches are in season and such a great healthy snack for kids!
Get the full recipe at:
BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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Fresh Peach Muffins ???????? | A Sweet Pea Chef
Make these easy peach muffins with a delish crumb topping for a great sweet treat that also happens to be high in protein and low in carbs, if you can believe it!! These healthy muffins are clean eating.
INGREDIENTS
For The Dry Ingredients:
2 cups spelt flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. sea salt
For The Wet Ingredients:
1 1/4 cups unsweetened almond milk
2 tbsp. coconut oil melted and cooled, plus more for greasing tin
1/3 cup liquid egg whites (or 2 egg whites)
1 tsp. vanilla extract
1/4 cup pure maple syrup
1 cup fresh peaches, diced (approx. 1 peach)
For The Crumb Topping:
2 tbsp. spelt flour
2 tbsp. coconut sugar
1 tbsp. coconut oil, solid, solid
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
Grab the full recipe on the blog at
HOW TO SUBSTITUTE SPELT FLOUR
Instead of spelt flour, you could also use the following:
SAME 1:1 RATIO AS SPELT FLOUR:
. whole wheat pastry flour
. cassava flour (GF, nut-free)
. almond flour (GF)
REQUIRE MORE LIQUID THAN SPELT FLOUR:
. coconut flour – but you’ll need to add more liquids
REQUIRE MORE FLOUR THAN SPELT FLOUR:
. oat flour – you’d need to add in a little more oat flour than what’s called for with the spelt flour
HOW TO REPLACE 1 WHOLE EGG:
If you need to substitute for the egg whites for taste or dietary preference, though, here’s how to do it.
. use 1/4 cup liquid egg whites
. use 2 egg whites
. 1 use flax eggs (vegan, 1 tbsp ground flaxseed meal + 3 tbsp water)
. 1 chia eggs (vegan, 1 tbsp ground chia seeds + 3 tbsp water)
. 1/4 cup mashed banana mashed banana
. 1/4 cup unsweetened applesauce
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Oat Muffins (Three Ways)
Start with a good, basic recipe for oat muffins and the possibilities are limitless. Try all three versions – chocolate chip, berry burst and cinnamon streusel – or invent your own masterpiece. You never have to make the same muffin twice!
INGREDIENTS
1 cup rolled oats (250 ml)
1 cup milk (dairy or non-dairy) (250 ml)
1 egg, lightly beaten
1/4 cup canola oil (60 ml)
1/4 cup brown sugar (packed)
1 tsp vanilla (5ml)
1 cup all-purpose flour (250 ml)
1 tsp baking soda (5 ml)
1/2 tsp salt (2.5 ml)
1 tsp cinnamon (5 ml)
Visit OatsEveryday.com for the full recipe.
Vanilla Peach Muffins - Gluten Free
Next Sunday morning try out these healthy and fun vanilla peach gluten free muffins. So easy!
Get the entire recipe here:
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Easy Peach Muffin Recipe!
Have you ever gone to your local orchard and picked so many peaches that you don’t know what to do with them all? Recently this happened during a family outing so I decided to make Peach Muffins!
How to make peach muffins:
Ingredients
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs
• 2 cups white sugar
• 2 cups peeled, pitted, and chopped peaches
Directions:
1. Preheat oven to 400F degrees and line your tin with cupcake liners.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
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