Summeripe Gluten-Free Vegan Peach-Walnut Muffins

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Summeripe Gluten-Free Vegan Peach-Walnut Muffins
Serves 10
These peachy, simple, gluten-free, & vegan muffins are moist with irresistibly crispy edges.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
166 calories
21 g
0 g
8 g
2 g
1 g
50 g
96 g
13 g
0 g
8 g
Nutrition Facts
Serving Size
50g
Servings
10
Amount Per Serving
Calories 166
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 96mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
5%
Sugars 13g
Protein 2g
Vitamin A
1%
Vitamin C
2%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup mashed Summeripe Yellow Peaches, about 2 very ripe peaches
  2. 1/4 cup Summeripe Yellow Peach puree, about 2 very ripe peaches
  3. 3/4 cup all-purpose gluten-free flour
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon cornstarch
  7. 1/4 teaspoon cinnamon
  8. 1/8 teaspoon kosher salt
  9. 1/2 cup light brown sugar
  10. 2 1/2 tablespoons canola oil
  11. 1 teaspoon pure vanilla extract
  12. 1 tablespoon light agave nectar
  13. 3/4 cup chopped walnuts (3 ounces)
Instructions
  1. Preheat the oven to 350°. Line 10 muffin cups with paper liners.
  2. In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
  3. To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
  4. In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
  5. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
  6. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
  7. Bake for 30 to 35 minutes, until the muffins are golden and a toothpick tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.
Notes
  1. The muffins can be stored at room temperature for 2 days or freeze the muffins to enjoy all year long.
Adapted from Food & Wine
beta
calories
166
fat
8g
protein
2g
carbs
21g
more
Adapted from Food & Wine
Mountain View Fruit Sales http://mountainviewfruit.com/
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