Vegan muffin recipe: Easy One Bowl Peach Muffins

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Are you looking for an easy, delicious vegan muffin recipe that’s simple to make yet full of flavor? If so, you’re in the right place! These one-bowl peach muffins are perfect for any occasion. Using fresh peaches, brown sugar, and psyllium powder as an egg substitute, these muffins are light, fluffy, and completely plant-based. Even better, they only require one bowl, which means quicker cleanup and fewer dishes to wash. Whether it’s your first time baking vegan muffins or you’ve been baking for years, this recipe will deliver good results every time.

Why Use Psyllium Powder as an Egg Replacer?

In vegan baking, psyllium powder works wonders as an egg replacer because of its gelling properties. When you mix 1 tablespoon of psyllium powder with 3 tablespoons of water and let it sit for about 10 minutes, it forms a gel-like consistency that mimics the structure of eggs. This gel not only helps bind the ingredients but also keeps the muffins moist, ensuring they stay fluffy and light.

Vegan Peach Muffin Recipe

This one-bowl vegan muffin recipe uses juicy peaches, brown sugar, and psyllium powder as an egg replacer to create perfectly fluffy muffins. With simple ingredients like all-purpose flour, olive oil, and vanilla extract, these delicious muffins are quick and easy to prepare. This is the perfect healthy vegan muffins.

Simple ingredients You’ll Need:

• ½ cup white sugar (for the peaches)
• ½ cup packed brown sugar (for the dry ingredients)
• 2 cups chopped peaches (fresh or canned)
• ½ cup olive oil
• 1 tablespoon Naturlax® psyllium powder (egg substitute)
• 3 tablespoons water (for psyllium gel)
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Step-by-Step Instructions:

1. Preheat the Oven and Prepare the Muffin Tin

First, preheat your oven to 350°F (175°C). While the oven heats, line a muffin tin with paper liners. This ensures that the muffins will bake evenly and prevents sticking, making cleanup much easier.

2. Prepare the Peaches

Meanwhile, in a small bowl, combine the chopped peaches with ½ cup white sugar. Let the mixture sit for a few minutes so the peaches can release their natural juices. This step adds extra moisture and sweetness to the muffins, ensuring they stay soft and flavorful.

3. Make the Psyllium Gel

At the same time, prepare the psyllium gel by mixing 1 tablespoon of Naturlax® psyllium powder with 3 tablespoons of water in another small bowl. Let it sit for about 10 minutes. During this time, the mixture will thicken into a gel, which will act as the egg substitute, binding the ingredients together and giving the muffins structure.

4. Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, ½ cup brown sugar, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon. Sifting the dry ingredients ensures there are no lumps, and it helps them blend evenly for a consistent muffin texture.

5. Add the Wet Ingredients

Next, add the olive oil, vanilla extract, and the thickened psyllium gel to the dry ingredients. Stir gently to combine. It’s important not to overmix at this stage because overmixing can lead to dense muffins instead of the light, fluffy texture we’re aiming for.

6. Fold in the Peaches

Afterward, carefully fold the peach and sugar mixture into the batter. Make sure the peaches are evenly distributed throughout the muffin batter without breaking them apart. This will create little pockets of juicy sweetness in every bite.

7. Scoop the Batter into the Muffin Tin

For best results, using an ice cream scoop or large spoon, scoop the batter into the prepared muffin pan. Fill each cup about ¾ full to give the muffins enough room to rise during baking.

8. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-22 minutes. To ensure they are fully baked, insert a toothpick into the center of one muffin. If it comes out clean, they’re done. If the toothpick has batter on it, bake for an additional 2-3 minutes and test again.

9. Cool and Store

Once the muffins are baked, let them cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Finally, to keep them fresh, store them in an airtight container lined with a paper towel. This method helps absorb any excess moisture, keeping the muffins fresh for longer.

Tips for Perfect Vegan Muffins

Why Psyllium Powder is the Ideal Egg Replacer

Using Naturlax® psyllium powder as an egg replacer is an excellent choice because it forms a gel when mixed with water, which acts like eggs in baking. Not only does this gel help bind the ingredients, but it also adds moisture, resulting in soft, fluffy muffins. Additionally, psyllium powder is rich in fatty acids and fiber, making it a healthy addition to your vegan baking routine.

Customize Your Muffins:

One of the best things about this recipe is that it’s highly customizable. Here are a few ideas to make it your own:

• Add a citrus twist: Incorporate lemon zest or orange zest to give the muffins a bright, refreshing flavor that pairs perfectly with the sweetness of the peaches.
• Switch up the fruit: Don’t have peaches on hand? No problem! Try using fresh blueberries or other fresh fruit, like nectarines or plums, for a delicious variation. You can even add chocolate chips if you’re in the mood for something sweeter.
• Make them gluten-free: If you’re looking for a gluten-free version, simply swap the all-purpose flour with a gluten-free flour blend and add ½ teaspoon of xanthan gum to help bind the ingredients for a tender texture.

Storing and Freezing the Muffins for Later

To keep the muffins fresh, store them in an air-tight container at room temperature for up to 3 days. If you’d like to store them longer, you can easily freeze them. Simply wrap each muffin individually in a paper towel and place them in a freezer-safe bag. When you’re ready to enjoy them, thaw the muffins at room temperature or heat them in the microwave for a quick snack.

Substitutions and Variations for Any Diet

Gluten-Free Option

If you're following a gluten-free diet, these muffins can easily be adapted. Replace the all-purpose flour with a gluten-free flour blend, and don’t forget to add a little xanthan gum to ensure they hold together well. The xanthan gum acts as a binding agent, making sure the gluten-free muffins stay light and don’t crumble apart.

Other Fruit Substitutions

If you’re not a fan of peaches or want to try something different, this recipe works just as well with fresh blueberries or even ripe bananas. You can also experiment with other fruits, such as strawberries or raspberries, depending on your taste and what’s in season. Additionally, adding a handful of chocolate chips makes for a more indulgent treat!

Conclusion: Enjoy These Fluffy Vegan Muffins Anytime!

In conclusion, these one-bowl vegan peach muffins are ideal for any occasion—whether it’s a quick breakfast, a snack, or a simple dessert. Because of the easy preparation and the wholesome, plant-based ingredients, they’re perfect for easy breakfasts, busy mornings or a leisurely weekend baking session.

Therefore, The fresh peaches and brown sugar create a natural sweetness, while the Naturlax® psyllium powder ensures the muffins are moist and fluffy. Whether you’re baking for the whole family or just treating yourself, these muffins will surely be a hit. Give this great recipe a try and enjoy the delightful flavors and textures that come from using simple, wholesome ingredients! Your whole family will love these easy vegan muffins.

You might also like Vegan mayo vs regular mayo: Homemade mayonnaise and Is gatorade Vegan Drink Guide.

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