There are so many wonderful recipes to make with ripe, in-season peaches. But if rolling a pie crust or peeling, pitting, and slicing heaps of fruit isn't your idea of a good time, fret not! These scrumptious Peach Streusel Muffins will satisfy your summer fruit cravings with minimal fuss - and best of all, without any animal ingredients. In this recipe, flaxseed stands in for eggs and coconut oil or grapeseed oil takes the place of butter. And they taste so delicious, you won't miss the eggs and dairy - promise.
These tender, streusel-topped muffins make a great addition to a summer breakfast or brunch, and they also make a wonderful snack. If you can't get fresh peaches, substitute thawed frozen peaches, which add a hit of summery flavor even in the dead of winter. You can also substitute your favorite berries in place of peaches. If using frozen berries, thaw and drain the excess juice before mixing into the muffin batter.
Preheat the oven to 400ºF. Line 12 muffin cups with paper liners or lightly oil them.
First, make the muffin batter. In a small bowl, mix together the ground flaxseed with 3 tablespoons water and leave to thicken for about 5 minutes. Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in the center and add the flaxseed mixture, melted coconut oil, water, and vanilla, and whisk together until just blended. Try not to overmix, which can make the muffins chewy. Stir in the chopped peaches.
Divide the batter evenly between the prepared muffin cups.
Now, make the streusel topping. In another small bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the oil and, using your fingers, work the oil into the dry ingredients to make a crumbly topping. Sprinkle the topping evenly over the muffins.
Transfer to the oven and bake for 25 to 30 minutes, until the muffins are set in the middle and the topping is golden brown. Remove from the oven, allow to cool for about 10 minutes in the tins, then remove from the tins and allow to cool further on a cooling rack. Serve warm or at room temperature.
Preheat the oven to 400ºF. Line 12 muffin cups with paper liners or lightly oil them.
First, make the muffin batter. In a small bowl, mix together the ground flaxseed with 3 tablespoons water and leave to thicken for about 5 minutes. Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in the center and add the flaxseed mixture, melted coconut oil, water, and vanilla, and whisk together until just blended. Try not to overmix, which can make the muffins chewy. Stir in the chopped peaches.
Divide the batter evenly between the prepared muffin cups.
Now, make the streusel topping. In another small bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the oil and, using your fingers, work the oil into the dry ingredients to make a crumbly topping. Sprinkle the topping evenly over the muffins.
Transfer to the oven and bake for 25 to 30 minutes, until the muffins are set in the middle and the topping is golden brown. Remove from the oven, allow to cool for about 10 minutes in the tins, then remove from the tins and allow to cool further on a cooling rack. Serve warm or at room temperature.
