Vegan Vanilla White Peach Mini Muffins
Total time38 min
Prep time15 min
Cook time18 min
4.7(26)
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Learn more →Ingredients
24 servings
For the batter
- 1 ½ cups oat flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- ¼ cup milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp pure vanilla extract
- 1 cup fresh white peach, peeled and finely diced (about 1 medium peach)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin well with coconut oil or line with mini paper liners.
- 2
In a large bowl, whisk together the oat flour, baking powder, baking soda, Ceylon cinnamon, and salt until evenly combined.
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