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Gluten Free Nutty Vegan Peach Raspberry Muffins

Easy and delicious, these gluten free, Nutty Vegan Peach Raspberry Muffins are gently spiced with cardamom and would make a delicious breakfast treat or anytime snack with a cup of coffee or tea.

Gluten Free Nutty Vegan Peach Raspberry Muffins Picture

Summer is almost here, which means it’s gonna be erupting peaches all around here in HotLanta!

And I cannot wait.

Ripe, deliciously juicy peaches are hard to beat in flavor.

Gluten Free Nutty Vegan Peach Raspberry Muffins Photo

My daughter and I love to poach ripe peach halves in a boiling water bath with sugar, cardamom, cinnamon and vanilla dropped in for flavor.

After just a few minutes, we rescue those peach halves and remove the skin. The gorgeous coloring of the peach skin is left behind on the peach flesh – which almost makes it hard to sink our spoons into those peaches. But – the key word is almost! Because, with a scoop of ice cream, it is hard to resist sinking our spoons into those deliciously poached peaches!

Gluten Free Nutty Vegan Peach Raspberry Muffins Image

But today, I don’t have a recipe for poached peaches to share – but I do have these Nutty Vegan Peach and Raspberry Muffins!

I will be honest and say, I am not a huge fan of vegan baking. In fact, I recently made some Vegan Carrot Cake Cupcakes for a vegan friend of mine and found them to be just too gummy.

Gluten Free Nutty Vegan Peach Raspberry Muffins Pic

The world wide interwebs have informed me that flax eggs could be the culprit behind this gummy texture.

So, when I made these Nutty Vegan Peach Raspberry Muffins, I decided to lighten up the gummy texture by adding in some almond flour. And, that seemed to do the trick. These muffins were a lot more airy in texture than those carrot cake cupcakes were, and my daughter was disappointed that I only made six… but, you can easily double or triple this recipe to suit your needs!

Photo of A Gluten Free Nutty Vegan Peach Raspberry Muffin cut in half with other whole ones

These muffins are chock full of walnuts, raspberries and ripe peaches. They are quite filling due to the almond flour in them. Enjoy these Nutty Vegan Peach Raspberry Muffins paired with a hot cup of coffee or a tall cold glass of milk or even an ice cold sparkling beverage for a refreshing summer treat.

They are perfect for breakfast or a snack. They even pack well if you decide to take these with you to enjoy after a summer hike.

This recipe first appeared on Food Fanatic ~ make sure to check out Food Fanatic if you are looking for more recipe ideas and inspiration!

Photo of A Gluten Free Nutty Vegan Peach Raspberry Muffin cut in half with other whole ones

Gluten Free Nutty Vegan Peach Raspberry Muffins Recipe

Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy and delicious, these gluten free, Nutty Vegan Peach Raspberry Muffins are gently spiced with cardamom and would make a delicious breakfast treat or anytime snack. Perfect with a cup of tea or coffee.

Ingredients

  • 1/2 cup All-Purpose Gluten Free Flour, plus 1 tablespoon, I used Bob’s Red Mill 1 to 1 baking flour
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Cardamom
  • 1/2 cup Granulated Sugar
  • 1/4 cup Almond Flour, I used Bob’s Red Mill
  • 1 tablespoon Flax Meal
  • 3 tablespoons Warm Water
  • 1/2 cup Almond Milk
  • 1/4 cup Coconut Oil, melted
  • 1 Fresh Peach, cut up
  • 1/4 cup Raspberries
  • 1/4 cup Chopped Walnuts

Instructions

  1. Preheat oven to 350°F.
  2. Line a muffin tray with muffin cups and set aside.
  3. Add 1 tablespoon flax meal and 3 tablespoons warm water to a bowl. Mix well and set aside for 10 minutes to make a flax egg.
  4. In another bowl, add in the 1/2 cup of gluten free flour blend, salt, baking powder, cardamom, sugar, almond flour in a bowl and stir well.
  5. Make a “hole” in the middle of the dry ingredients and add in the flax egg, almond milk, and coconut oil and stir well.
  6. Dust the peaches and raspberries with the remaining 1 tbsp of gluten free flour blend and mix them into the muffin mixture. Fold in the walnuts.
  7. Spoon mixture into muffins cups and bake for 25 minutes.
Nutrition Information
Yield 6 Serving Size muffin
Amount Per Serving Calories 259Saturated Fat 8gSodium 195mgCarbohydrates 28gFiber 2gSugar 18gProtein 3g

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Tracy | Baking Mischief

Wednesday 20th of June 2018

These look so good! I'm always so happy when I find a vegan recipe I can share with my vegan friends that I don't mind baking for myself. ;) And loooove what you guys do with peaches. Totally trying that with a scoop of ice cream the next time I have some around.

Dawn - Girl Heart Food

Tuesday 19th of June 2018

This look delicious, Shashi! And you can't beat that combo of peach and raspberry! Though, your description of those poached peaches sound pretty awesome too....maybe I'll have to have both ;) I'll be dreaming of summer when I eat these cause it's raining and miserable here today. It's supposed to be nice here this coming weekend so fingers crossed! Hope you're having an awesome week so far, Shashi! XOXO

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Tuesday 19th of June 2018

Oooh Shashi! These Peach Raspberry Muffins look amazing. And if you've got plenty of surplus peaches then please send them over in the direction of Scotland! I'm just devouring the texture and filling of these with my eyes. All those delicious little bites of walnuts, raspberries and peaches. Wow. What a flavour combination! My mouth is watering. So, please help and send me those peaches!!!

Natalie

Tuesday 19th of June 2018

These muffins look so delicious and perfect for summer brunch! I love that they're vegan too - yummy!

Kelli Kerkman

Monday 18th of June 2018

Great idea for an on-the-go breakfast (aka, one of my biggest challenges!). Thanks for a great recipe.