The Ultimate Tasty Breakfast Treat: Vegan, Gluten-Free Peach/Cornmeal Muffins

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We love muffins so much! But, sadly, we often have a hard time finding vegan, gluten-free ones to devour when we go out to eat. Most of the ones you see in coffeeshops and restaurants are packed with butter, eggs, and/or wheat flour! What’s an intrepid vegan, gluten-free chef to do but make her own?

Ideally, you should use fresh peaches in this recipe. However, if it doesn’t happen to be peach season, you’ll need to resort to canned. If so, be sure to buy the organic variety, made without added sugar. We used canned peaches in our recipe, with great results. So, don’t let a lack of fresh peaches stop you from making this heavenly treat!

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The addition of almond milk and almond extract gives these muffins a stupendous flavor! You can substitute vanilla extract for the almond extract if you want a less almond-y taste.

Vegan, Gluten-Free Peach/Cornmeal Muffins


1 1/2 cups all-purpose, gluten-free flour
1/2 cup cornmeal
1/2 cup coconut sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 unsweetened almond milk
1 teaspoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon almond extract
2 cups chopped peaches (either fresh or canned without sugar. If canned, be sure to drain first. One 15-ounce can makes about 2 cups)
a few sprinkles of coconut sugar or turbinado sugar for top of muffins

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Preheat your oven to 425 degrees.

Stir together the flour, cornmeal, baking powder, baking soda, coconut sugar, cinnamon, and sea salt in a large mixing bowl.

In a measuring cup, combine the almond milk with the apple cider vinegar, then add the olive oil and almond (or vanilla) extract. Stir the contents thoroughly. The oil will rise to the surface. Don’t fret!

Pour the liquid mixture into the dry mixture and stir some more. You’ll notice that your combined mixture will bubble slightly, due to the addition of the baking powder and baking soda. That just means it’s working its magic!

Add the peaches and continue stirring. Your mixture should be thick and creamy, but not dry or runny. If it’s too dry, add more almond milk. If too wet, add a bit of extra flour. We tossed in a bit of almond flour, because that’s how we roll.

Place some liners into a muffin tin or slather it with a bit of coconut oil, vegan margarine, or vegan butter. Pour in the batter, stopping just shy of the top of the tin. Your muffins will rise beautifully! Sprinkle the top with a bit of turbinado or coconut sugar and pop the tin into your oven!

After five minutes, turn the heat down to 375 degrees. Bake for another 15-18 minutes, and then remove the pan from your oven and let it cool for a minute or two. That is, if you can stand the suspense!

Makes 12 muffins. Eat them as is, or with vegan butter, vegan margarine, etc. They’re best hot, so enjoy! You can keep them on your counter in a secure container for a couple of days, but they’re unlikely to last that long. Yum!

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