Vegan Peach Muffins
Vegan Peach Muffins is what happens when I made an impulse buy of a flat of “seconds” peaches. Unfortunately, a few were bruised and the whole lot started turning quickly. I was going to make a rustic peach tart, but decided to do something different like muffins. Vegan, With Bisquick.
Bisquick is Vegan.
I didn’t realize that Bisquick was vegan. Crazy, right? That’s good news. Not all varieties of Bisquick are vegan so make sure you check. I used Bisquick Original or as the box says, “pancake and baking mix.”
Vegan or Not.
The nice thing about this recipe for these Vegan Peach Muffins is it is super simple and you can swap planted-based ingredients with animal-based ones not effecting the favor. I swapped the egg for a flax egg (1 tablespoon ground flax and 3 tablespoons water mixed together then let gel for 10 minutes). I used Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which is crafted for baking and unsweetened oak milk. The toughest part of the recipe is peeling the skins off the peaches, but it is well worth the effort.
If you like the Vegan Peach Muffins, then try my vegan banana bread which is huge family favorite.
Ingredients
- 2-4 medium peaches, peeled and cut into small pieces
- 1/4 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1 large egg or flax egg (1 tablespoon ground flax seed and 3 Ttblespoons water mixed)
- 2 cups Bisquick Pancake and Baking Mix
- 2/3 cups milk or oak milk
- 2 tablespoon neutral oil
- Plant-based or dairy butter
- Topping:
- 2 tablespoons, sugar
- 1/4 teaspoon ground cinnamon
Preparation
- 1. Preheat oven to 400 degrees F or 200 degrees C.
- 2. Make flax egg in a medium bowl and let gel for 10 minutes.
- 3. Peel and chop peaches.
- 4. Combine peaches, cinnamon, and 2 tablespoons sugar in a small bowl setting aside.
- 5. Place small pads of butter In the bottom of each muffin cups and bake for 2-3 minutes.
- 6. Make topping mixing sugar and cinnamon together.
- 7. Add Bisquick baking mix, remaining sugar, milk, and oil, mixing just until blended. Site in the peaches.
- 8. Spoon mixture into the muffin cups and sprinkle the sugar cinnamon mixture over the muffins.
- 9. Bake 20 minutes or until golden brown.
- 10. Cool for 5 minutes then remove from pan until a wire rack.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.