These vegan peach muffins are easy to make and perfectly sweet! Try these tasty muffins for an easy breakfast or quick snack!

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I’ve been making a lot of peach recipes lately and after enjoying peach flatbread and peach crostini, I still found myself with peaches leftover. I decided to whip up a batch of peach muffins and these turned out so delicious! The brown sugar on top makes them extra sweet and irresistible!

How to Make Peach Muffins

In a large bowl, combine flour, brown sugar, baking powder, flax, and salt in a bowl. Stir to distribute everything evenly.
Pour in the liquid ingredients. Stir gently until just combined. Do not over mix.
Add in the diced peach. Stir just to distribute.
Divide into 12 equal parts in the muffin pan.
Bake for 20-23 minutes until a skewer inserted comes out clean.

Tips for Perfect Muffins

  • Uniform Size: Cut your peaches into uniform sizes so that they bake evenly within the muffins. This ensures that each bite has a balanced mix of flavors.
  • Fold Gently: When incorporating the peaches into the batter, fold them in gently. Overmixing can lead to tough muffins, so just fold until combined.
  • Use Muffin Liners: To prevent sticking and make clean-up easier, use muffin liners or grease the muffin tin well. I like using silicone liners for a reusable option.
  • Divide Evenly: I like to use an ice cream scoop to easily divide the batter evenly in the muffin tray.
  • Cooling Time: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents them from becoming too soggy or falling apart.
  • Store Well: Store the muffins in an airtight container at room temperature for a day or two. If you plan to keep leftover muffins longer, store them in the freezer and reheat in the microwave.

What is Flaxseed?

Ground flaxseed, made from finely milled flaxseeds, is a nutritious addition to these muffins, adding fiber, omega-3 fatty acids, and protein. It acts as a binding agent, similar to an egg, and helps retain moisture, resulting in softer, more tender muffins. You can find ground flaxseed at most major grocery stores.

More Vegan Muffin Recipes to Try

If you love these muffins, be sure to try my Vegan Strawberry Banana Muffins, Cranberry Pecan Muffins, and Vegan Banana Oat Muffins! They’re all great for meal prep and perfect for a quick breakfast!

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Peach Muffins

Vegan Peach Muffins

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These vegan peach muffins are easy to make and perfectly sweet! Try these tasty muffins for an easy breakfast or quick snack!

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons ground flax
  • 3/4 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1 cup + 1 tablespoon firmly packed light brown sugar (divided)
  • 1/3 cup avocado oil
  • 1 1/2 teaspoon vanilla extract
  • 1 large peach, diced

Instructions

  1. Preheat oven to 375 degrees.
  2. Line a muffin pan with parchment paper liners.
  3. In a large bowl, combine flour, one cup of light brown sugar, baking powder, flax, and salt in a bowl. Stir to distribute everything evenly.
  4. Combine almond milk, oil, and vanilla in a measuring cup.
  5. Pour in the liquid ingredients. Stir gently until just combined. Do not over mix.
  6. Add in the diced peach. Stir just to distribute.
  7. Divide the batter into 12 muffins.
  8. Sprinkle the remaining tablespoon of brown sugar evenly over the tops of the batter.
  9. Bake for 20-23 minutes until a skewer inserted comes out clean.
  10. Allow to cool for at least 5 minutes before removing from muffin pan.