My weekly produce delivery has peaches this month which inspired me to make peach muffins. Little guy is a huge fan of peaches and some of these were going to school with him. His class had a birthday party the week before and he was very jealous of the other kids having birthday cake. A 14 month old doesn’t understand why he can have the frosting and cake, just that he wants it but isn’t being given any. His pterodactyl impression apparently came into play.
I used this peach muffin recipe as the basis for my muffins. I used rice flour (1.5 cups) and quinoa flour (.5 cups) and no xantham gum. I only used 1/4 cup of sugar and increased the liquid by the same to compensate. I used DF milk and sunflower seed oil. I used flaxseed egg.
- 1 1/2 cups rice flour
- 1/2 cup quinoa flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tsp baking powder
- 1 teaspoon ground cinnamon
- 2 tbsp ground chia or flax seeds heaping
- 1 1/4 cup dairy-free milk
- 1/2 teaspoon vanilla
- 1 flax egg (1.5 tbsp flax ground flax seed mixed with 3 tbsp hot water) prefer chia for taste
- 6 tablespoons sunflower oil
- 1 cup fresh peaches chopped into small chunks
Preheat oven to 400 degrees F.
In a mixing bowl, mix flour, sugar, salt, baking powder, flax/chia, and cinnamon together.
In a separate mixing bowl, combine milk, flax/chia eggs, vanilla and oil.
Stir wet ingredients into dry ingredients.
Fold in peaches.
Spoon batter into greased muffin tins.
Bake 25 minutes.
Serve warm with dairy-free butter and/or dollop of peach preserves.
Store in air tight container.
I had a helper who wanted to eat the peaches. The batter was just right for one full size tray of mini muffins.
We made these the same day as the banana bread and they were a hit as well. One thing to keep in mind is that they do dry out over time so seal them up or eat then fast.