Ces Muffins végétaliens aux pêches are moist, juicy muffins perfect for breakfast or vegan kids’ snacks. Bonus, these are healthy muffins made with no refined sugar.
I love making healthy muffins with bananas, like my Muffins végétaliens à la banane, Muffins végétaliens chocolat-banane et Muffins à la citrouille et à la banane but since it’s the beginning of the peach season, I knew I needed to make banana muffins with peaches.
Banana and peach muffins are moist banana muffins filled with juicy pieces of ripe peaches. They are a great kid snack full of plant-based proteins from oats, and wheat flour and mostly sweetened with natural sugar from fruits.
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Muffins végétaliens aux pêches
Ingrédients
- 1 ¾ tasse Farine tout usage - (remarque 1)
- ⅓ tasse Flocons d'avoine
- ¼ tasse Sucre de canne non raffiné - or 1/3 cup for sweeter muffins
- 2 Cuillères à café La levure chimique
- ¼ cuillère à café de bicarbonate alimentaire
- 1 cuillère à café La cannelle
- ¼ cuillère à café Le sel
- 1 cuillère à café Extrait de vanille
- 1 ¾ tasse Banane écrasée - about 4 small ripe bananas or 4 large bananas
- ¼ tasse Huile d'olive au goût doux - ou de l'huile de canola
- 1 tasse Pêche coupée en dés - pit removed, peeled – about 1 large peach
Instructions de Pose et d'Entretien
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups or grease each hole with oil. Set aside.
- In a large bowl, combine all the dry ingredients: flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, combine mashed bananas, vanilla extract and oil. Stir in the flour 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
- Stir in the diced peaches. If you use canned peaches, make sure you pat dry the pieces to prevent adding juice to the muffin batter – this can make the muffin too moist. The batter will be very thick, but that's what you want.
- Fill the 12 muffin holes up to the top.
- Bake for 20-30 minutes or until the top is golden brown and a skewer inserted in the center of the muffins comes out clean or with few to no crumbs on it.
- Cool down on a rack for 2 hours before eating.
Remarques
Équipement
Alimentation
Ingrédients et substitutions
The ingredients you need to make these kid vegan peach muffins are:
- Farine tout usage – You can also use all-purpose gluten-free flour like Bob Red Mills mix if you follow my guide de conversion sans gluten.
- Flocons d'avoine à l'ancienne – Don’t use quick oats or steel-cut oats.
- La cannelle – Optional but flavorsome.
- Canne à sucre – This recipe uses only a small amount of unrefined cane sugar simply because ripe bananas and peaches are already very sweet. It means that if you want to make the recipe with no added sugar, you can! Just leave out the sugar, and the recipe will work very well too.
- La levure chimique et de bicarbonate alimentaire – For a fluffy texture.
- Le sel – optional for small kids, can be removed.
- Purée de bananes – About 3 large ripe bananas are used in this recipe. I recommend you peel, mash the bananas with a fork and then measure the amount called by the recipe. Precision is the key to egg-free baking, or the batter can be very dry.
- Huile d'olive – Use a light-flavored olive oil to avoid a bitter aftertaste in your banana and peach oatmeal muffins. Another option is to use vegetable oils like canola oil or nut and seed oil like almond oil or coconut oil.
- Extrait de vanille – pour la saveur.
- Diced Peaches – You can use fresh or canned peaches for this recipe. If you use canned peaches, pat dry the pieces in absorbent paper to remove the extra juice from the can.
How To Make Vegan Peach Muffins
- First, in a large bowl, whisk the dry ingredients: flour, sugar, cinnamon, baking powder, and salt. Set aside.
- In another bowl, combine the wet ingredients, mashed bananas, olive oil, and vanilla extract.
- Next, stir the dry ingredients into the wet ingredients, half at a time, stirring between each addition to incorporate the flour gently and avoid lumps.
- Finally, fold the diced peaches into the batter.
- Bake the muffins for 20 to 30 minutes in preheated oven at 350°F (180°C) until the top is golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool down the muffins for 2 hours on a rack before eating.
Peach Muffin Variations
You can create different muffin flavors by adding 1/2 cup of:
- Myrtilles – The muffins will be very moist if you add more fruits, but kids love it.
- Les pépites de chocolat – Some are sugar-free and dairy-free too, like Choc Zero dark chocolate chips.
- Noix de coco râpée non sucrée – For a slight tropical flavor.
- de sirop d'érable – Swap the crystal sugar with unrefined liquid sweeteners like agave or maple syrup.
Instructions de stockage
These are very moist fruit-filled muffins, and they must be stored in an airtight container in the fridge. They last up to 4 days in the fridge, or they can be frozen for up to 3 months. Thaw the muffins in your kid’s lunchbox the day before.
Questions fréquemment posées
You can bake this healthy banana peach muffin recipe in two or three trays of a 12-hole mini muffin tin. The mini muffins bake way faster, about 15-20 minutes maximum.
These healthy banana peach muffins are delicious snacks or breakfasts for kids. They contain all the proteins, fiber, and nutrients to start the day right. For a complete breakfast, serve one muffin with a glass of almond milk or a serving of Greek yogurt (or dairy-free calcium-fortified yogurt).
No, you don’t have to peel the peaches to make this peach muffin recipe. However, if the recipe is for kids from 2-5 years old, the skin can be a choking hazard, so I recommend peeling the peaches.
Yes, you can make peach banana bread with this recipe. First, line a 9-inch loaf pan with parchment paper and oil the paper with coconut oil. Then, transfer the batter to the pan and bake in the center rack of your preheated oven at 350°F (180°C) for 40 to 50 minutes or until cooked in the center.
Plus de recettes de muffins végétaliens
I love vegan kid muffin recipes for lunchboxes and snacks. Below I listed more kid recipes for you to try.
Another gorgeous muffins recipe! I used nectarines. Lovely!
Hi!! I made these today and are delicious! However, would I be able to sub maple syrup for the sugar for future bakes? If so, how would you adjust?
Merci!!
I don’t really like liquid sweetener in muffins that already have lots of moisture like banana. It works, but the texture gets gummy. Maybe try coconut sugar or unrefined cane sugar or date sugar for healthier crystal sweetener options.
Hi- this recipe sounds fab! I’m wondering if I could use whole wheat flour?
Absolument!
is the olive oil necessary? can i use flax eggs?
Yes, if you make them oil-free they will turn dense and gummy
Can almond flour be substituted for all purpose flour?
No, I am sorry, the batter won’t hold together with low-carb flour because this is an egg-free recipe. you must use all-purpose flour
Followed the recipe. Very yummy!
Can I leave out the sugar?
It should work yes! but it won’t be sweet at all.
My child is allergic to oats, can I omit those?
Yes it should be fine if you add an extra 1/4 cup flour
I just made them and they are so good. I used nectarines and only had 2 large bananas on hands so I substituted the rest with applesauce. Thank you for an easy and yummy recipe!!
I’m new to the allergy free cooking life. Can I use Bob’s Red Gluten Free 1 to 1 Baking Flour with this? And if so, do I need to make any other adjustments?
Merci!
It should work with same amount, enjoy!