1medium Jalapeño pepperseeded and sliced to thin rings.
Preheat oven to 350 °F. Lightly grease the muffin pan with vegan butter or cooking oil spray.
Whisk together all the dry ingredients in a mixing bowl. Set aside.
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.
Pour the wet ingredients into the dry ingredient mixture. Use a rubber spatula to mix until just combined (no dry ingredients are showing).
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.
Vegan Jalapeño Peach Muffins (Gluten-free)
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.