Vegan Jalapeño Peach Muffins (Gluten-free)

Vegan Jalapeno Peach MuffinsGive new life to your breakfast with these sweet and spicy Jalapeño peach muffins. The peaches and spicy Jalapeño are really a great combination in these muffins. The flavors mesh together better than you might think. Trust me, these healthy peach flavored muffins with a touch of heat are the perfect way to kick off your day. Just ask Sam-I-am.

Making these vegan Jalapeño peach muffins is easy. The most difficult part is finding great peaches. If they were picked too early, you won’t be getting them with their peak flavor, even if you ripen them in a paper bag. Your best choice would be to pick or buy them from the grower or your local farmers market. If that’s not possible, buy them from a small grocery store that’s into finding the best produce. To experience that fresh peach taste all year round, freeze the peaches that were picked at the height of ripeness. (Note: You don’t have to add sugar)

Vegan Jalapeno Peach Muffins

Last summer, I made some ginger peach cobbler bread when peaches were in season. This year, after hunting for good peaches, I served my family these savory Jalapeño peach muffins for breakfast. The juice from fresh fruits contributes moisture nicely to gluten-free baked goods.

Vegan Jalapeno Peach Muffins

This time, I did things a little differently. I blended the ripe yellow peaches with the rest of the wet ingredients instead of just hand mixing in peach chunks. This way the moisture is distributed evenly throughout the dough. To make the wet ingredients, I blend the following until the mixture is smooth:

Ripe yellow peaches

A small piece of Jalapeno pepper

Ginger powder

Ground flax seeds

Non-dairy milk

Canola oil

Distilled Vinegar

Vegan Jalapeno Peach Muffins

You could add more Jalapeno pepper if you prefer more heat in the muffins. Personally, I found this to be just the right amount needed to enhance, without overtaking, the sweet peach flavor. Be sure to remove the seeds of the pepper because those are the hottest part of peppers. You don’t want to turn the savory muffins into hot bombs for breakfast, especially if you have young eaters at home, right?

Vegan Jalapeno Peach Muffins

With the rich peach flavor and a hint of fire, these Jalapeño peach muffins became my new muffin-addiction for breakfast. If you have some extra ripe peaches that you can’t finish before they go bad, besides making peach cobbler bread, these Jalapeno peach muffins are your best choice.

After you save/pin/print this recipe, I’d like to hear your stories about finding great peaches.

Vegan Jalapeno Peach Muffins

Vegan Jalapeño Peach Muffins (Gluten-free)
 
Prep time
Cook time
Total time
 
Tools: Coffee grinder or mini chopper, blender, 12 count-regular size muffin pan, a large mixing bowl, rubber spatula, measuring spoons and cups, knife and cutting board
Author:
Recipe type: Muffins (Vegan, Gluten-free)
Cuisine: American
Serves: 12 muffins
Ingredients
Dry
Wet
  • 2 tablespoons flax seeds
  • 2 large yellow peaches
  • ½ cup non-dairy milk
  • ½ teaspoon ginger powder
  • 2 small slices Jalapeño pepper, seeded
  • ¼ cup canola oil
  • 2 teaspoons distilled white vinegar
  • Garnish
  • 1 medium Jalapeño pepper, seeded and sliced to thin rings.
Instructions
  1. Preheat oven to 350 °F. Lightly grease the muffin pan with vegan butter or cooking oil spray.
  2. Whisk together all the dry ingredients in a mixing bowl. Set aside.
  3. In a coffee grinder, grind 2 tablespoons of flax seeds into powder. Transfer the powder and the remaining wet ingredients into a blender. Puree until smooth; approximately 1 minute.
  4. Pour the wet ingredients into the dry ingredient mixture. Use a rubber spatula to mix until just combined (no dry ingredients are showing).
  5. Fill the prepared muffin cups ¾ full with the muffin batter. Garnish with a slice of Jalapeño pepper ring on top of each muffin. Bake for 25 minutes until the muffins are springy. Let the muffins cool in the pan for 3 minutes, and then transfer to a wire cooling rack. Serve warm.
Nutrition Information
Serving size: 1 muffin Calories: 190 Sugar: 2.7 g Protein: 3.6 g

 

 

4 comments

  1. Serena says:

    I’m sorry to ask because I know you’re a gluten free blogger – but I don’t have all the GF ingredients and I MUST make these! So, for the wet ingredients, why do you add the distilled vinegar? Thanks!

    • Joyce says:

      Gluten-free baking goods tend to be dense. I added 1/4 teaspoon of baking soda as one of the dry ingredients. The addition of distilled vinegar can react with the baking soda and generate gas bubbles (carbon dioxide). This will give a fluffier texture to the muffins.

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