Muffins, Muffin, Muffins. Who doesn’t love mini-muffins? Especially when it’s summer and the fresh fruit are all on great sales at the store. And if you can use fresh peaches not just as an add-in but also mashed into the batter to make some amazingly fresh tasting muffins? Oh yum, for summer muffins. These vegan and gluten-free Fresh Peach Spiced Mini-Muffins are also sugar-free.
Fresh peaches in season? Oh yes – the great sales at the store prove that. I bought soft peaches since they were pretty much guaranteed to be the sweetest and since I was gonna have to mash one, I didn’t want to have to try and pulverize a hard one. Making fresh fruit muffins for me normally revolves around bananas, since whenever I try to bake with fresh fruit I go the bread route and baking GF bread just never bakes out quite right. They always tastes amazing, but they just don’t turn out as perfect as I want them to like when you bake with regular wheat flour. The wheat flour just has a soft, wonderful texture. Now, if you make mini-muffins with GF flour then that’s a different story. I can get the perfect texture if I bake a sweet GF treat into a mini-muffin … and, well, cookies too. I’m good at cookies also. Bread I will have to work on. But back to peaches. You have got to add peaches to your muffins! I chopped the soft peach first and let the small chunks soak in the sugar-free simple syrup to make sure they are super-sweet – I don’t know if it helped any, but the soft little chunks after they were baked were so good! I wish I had just baked up a bunch of peaches!
Start by chopping the peach and letting the chunks soak in the simple syrup. They may not soak up much of that sweetness, but I like to think they enjoyed the dip. Then mix your dry ingredients and set aside. Peel then chop small the other peach. Pour in the extract then mash it up good with a fork. Mix up the Vegg then pour in with the yogurt and mix; add in the peach chunks and syrup and mix again. Dump the whole mixture into the dry ingredients and mix until just combined. Fold in the chopped pecans. Spoon batter into the mini-muffin tins then bake at 350 degrees for 17 minutes. Enjoy the freshness!
1 1/2 C Bob’s Red Mill All-Purpose Gluten-Free Flour
1 Tbsp Pumpkin Spice
1 Tbsp Baking Powder
1 Tsp Baking Soda
2 Peaches, 1 chopped and 1 mashed
1/4 C NuNaturals Simple Syrup
1 Tbsp Vanilla Extract
3 Tbsp So Delicious Coconut Unsweetened Yogurt
1 Serving The Vegg w/
1/4 C So Delicious Almond Plus Vanilla Milk
1/4 C Pecans, chopped
1. Set oven to 350 degrees. Spray mini-muffin tin with non-stick spray.
2. Chop one firm peach into small pieces and dump in a bowl with the simple syrup to soak.
3. Mix flour, spice, and baking soda and powder in a large bowl and set aside.
4. Peel a soft peach and mash with extract until mush.
5. Add in Vegg and milk mix and yogurt and mix.
6. Mix syrupy peaches with wet ingredients.
7. Chop pecans into bits.
8. Add wet ingredients with dry and mix. Add pecans and mix until just combined.
9. Spoon batter into muffin tins and bake for 17 minutes.
10. Dump muffins onto a cooling rack.