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  • Prep-time: / Ready In:
  • Makes 12 muffins

Not a morning person? Having a batch of these delicious peach breakfast muffins ready to go will certainly put a spring in your step in the early hours. The fluffy batter is infused with warming cinnamon and ginger and made extra moist with a scoop of applesauce. Juicy peaches get delectably caramelized in the oven as they bake so these healthy pastries taste like dessert for breakfast. Pro tip: To get big, beautiful muffin domes, be sure to fill muffin cups all the way to the top.

From Forks Over Knives: The Cookbook

Ginger-Peach Breakfast Muffins on a red table next to a muffin tray

Ingredients

  • 1 cup unsweetened, unflavored plant-based milk
  • 1 tablespoon flaxseed meal
  • 1 teaspoon apple cider vinegar
  • 2¼ cups spelt flour
  • ¾ cup evaporated cane sugar
  • 1 tablespoon regular or sodium-free baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¾ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

Instructions

  1. Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.
  2. In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
  3. Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.
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Jean Poppe2 weeks ago
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Made this recipe & had high hopes. But dough didn’t cook around peaches (gooey and muffin didn’t hold together) despite cooking for extra time 30 minutes and leaving in pan to cool. I did slice peaches extra thin. Any suggestions?

Karen3 weeks ago
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Can a gluten free flour be used?

LouAnn3 weeks ago
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Would date sugar work??

Martha3 weeks ago
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Can you use any other kind of flour?

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about the author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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