Have I mentioned how I love my CSA box? I do, I really do. I happen to live in Georgia, land of the fantastic peaches, so that’s what we get delivered to our door. I also had mashed bananas in the freezer saved for muffins or bread. So, delicious muffins here we come. I looked around to see if there was a vegan Banana-Peach Muffin recipe I could adapt. But while I found several Banana-Peach recipes, none were vegan. And I’m not a pro baker, so those changes can be tough for me. So I opted to adapt Isa Chandra’s Vegan Brown Sugar Peach Muffins to Banana-Peach Spice Muffins. I’m so glad I did.
Banana-Peach Spice Muffins
Adapted from Brown Sugar Peach Muffins.
- 2.5 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 teaspoons ginger
- 2 teaspoons cinnamon
- 1/2 teaspoons cloves
- 3/4 cups brown sugar
- 1/2 cups applesauce
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1.5 cups banana, mashed
- 1.5 cups peaches, diced (skins on)
Preheat oven to 375. Combine dry ingredients in one bowl and wet ingredients in another. Mix dry ingredients into wet and fold in peaches.
Use an ice cream scoop to fill greased muffin tin cups about 2/3 full. Sprinkle tops with a bit more brown sugar and bake 28-32 minutes. Makes 12-15 muffins.
I actually made this recipe twice. I think, primarily because I switched the flour from spelt to whole wheat pastry, the first batch was a little bland. So, I made the second batch with double “spice” and they were fantastic. The kids actually loved the first batch, which was good, too. But I think the spiced up version is better.
What are you having for Sunday Brunch, Breakfast or Lunch?