Gluten-Free Vegan Peach Muffins Recipe

Simple, Summery Peach Muffins

Peach season is one of the best for baking. When peaches are ripe and juicy, their natural sweetness and aroma shine in simple baked goods like muffins. These healthy peach muffins balance whole-grain flours and warm spices to highlight fresh fruit without weighing the texture down.

Grain-forward and naturally sweetened, this recipe is ideal for using ripe peaches and makes a wholesome option for breakfast or an afternoon treat.

Ingredients and substitutions

Below are notes about the key ingredients used in these muffins and suggested swaps to suit dietary needs. A full ingredient list and step-by-step instructions are included in the recipe section further down.

Almond flour – Provides a tender crumb and some protein. Use finely ground almond flour rather than coarse almond meal for a lighter texture.

Oat flour – Adds whole-grain flavor and structure. If you need a gluten-free version, be sure to use certified gluten-free oat flour or grind certified gluten-free oats at home.

Fresh peaches – Ripe, juicy peaches give the best flavor. Nectarines can be used as an alternative. Avoid frozen peaches for this particular batter, which can introduce excess moisture.

Ground flaxseed – Combined with liquid, ground flaxseed forms a gel (a “flax egg”) that acts as a binder in place of eggs.

Almond milk – Any plant-based milk will work for this recipe.

Coconut oil – Use refined coconut oil if you want a neutral flavor. Melted vegan butter or a neutral oil like avocado oil can be substituted.

Coconut sugar – An unrefined option that adds depth. You can swap in organic cane sugar if preferred; it will be slightly sweeter.

Vanilla and warm spices – A splash of vanilla and a pinch of cinnamon and nutmeg round out the fruit flavors.

How to Make Gluten-Free Peach Muffins

Before you start: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.

Step 1: In a blender or high-speed food processor combine 2 tablespoons ground flaxseed, 1/2 cup unsweetened almond milk, 1 tablespoon fresh lemon juice, two quartered peaches, and 3 tablespoons melted coconut oil. Set aside to thicken, then add 1 teaspoon vanilla and blend until smooth.

Step 2: In a large bowl whisk together the dry ingredients: 1 cup almond flour, 1 cup gluten-free oat flour, 1/4 cup arrowroot starch (or cornstarch), 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 3/4 cup coconut sugar.

Step 3: Fold the blended wet ingredients into the dry mixture until just combined, then gently fold in 1 peeled and diced peach. Divide batter evenly among the prepared muffin cups and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Transfer the muffins to a wire rack and allow them to cool completely before adding any icing. If using the optional icing, whisk 1 cup powdered sugar with 1–3 tablespoons almond milk until you reach the desired drizzle consistency, then drizzle and let set.

Store muffins in an airtight container in the refrigerator for up to 5–6 days, or freeze individually wrapped for up to three months.

Peach muffins with icing

A light icing makes these muffins feel a little more indulgent. Drizzle a simple almond-milk powdered sugar glaze, or finish with a little maple syrup or agave for a clean, sweet touch. For a vegan option, avoid honey.

Recipe Tips

• Prep peaches ahead: peel, pit, and dice so they’re ready when you assemble the batter.
• Cool fully before icing to prevent the glaze from melting off.

Storage

Keep muffins in an airtight container in the refrigerator for 5–6 days. To freeze, wrap each muffin in plastic wrap or parchment, place in an airtight container, and store for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

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Vegan Gluten-Free Peach Muffins

Ingredients

For the Muffins

• 2 tablespoons ground flaxseeds
• 1/2 cup unsweetened almond milk
• 1 tablespoon fresh lemon juice
• 3 ripe peaches (2 peeled, pitted, and quartered; 1 peeled, pitted, and diced)
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup almond flour (about 105 g)
• 1 cup gluten-free oat flour (about 110 g)
• 1/4 cup arrowroot starch or cornstarch (about 30 g)
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup coconut sugar

Icing (optional)

• 1 cup organic powdered sugar (about 120 g)
• 1–3 tablespoons unsweetened almond milk, to thin

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. In a blender, combine ground flaxseed, almond milk, lemon juice, two quartered peaches, and melted coconut oil. Let sit briefly, then add vanilla and blend until smooth.
3. In a large bowl whisk together almond flour, oat flour, arrowroot starch, baking soda, baking powder, cinnamon, nutmeg, salt, and coconut sugar.
4. Fold the blended wet mixture into the dry ingredients until just combined, then gently fold in the diced peach. Divide batter evenly into muffin cups.
5. Bake 25–28 minutes, until a toothpick inserted in the center comes out clean. Remove and cool on a wire rack.
6. If using icing, whisk powdered sugar with almond milk a little at a time until drizzle consistency is reached. Drizzle over completely cooled muffins and allow the glaze to set before storing.

Notes

To store: Refrigerate in an airtight container for 5–6 days.

To freeze: Wrap individual muffins and store in an airtight container for up to 3 months.

Nutrition (per muffin)

Calories: 229 | Carbohydrates: 34 g | Protein: 4 g | Fat: 10 g | Fiber: 3 g | Sugar: 20 g