Recipe
Ginger And Peach Breakfast Muffins 12 Prep: 20 Minutes Cook: 30 Minutes Cane Sugar Free Dairy Free Vegan Vegetarian If you struggle getting ready in the mornings and end up skipping breakfast, this is the recipe for you! Having a batch of these on hand to grab and go each morning will help take the stress out of your mornings. Made with Organic Almond Original Ingredients 1 cup PureHarvest Organic Almond Milk 1 tbsp Flaxseed meal 1 tsp Apple cider vinegar 2 1/4 cups Spelt flour 1 tbsp Baking powder 2 tsp Ground ginger 1 tsp Ground cinnamon 1/2 tsp salt 3/4 cup Unsweetened applescauce 1 tsp Vanilla extract 4 medium sized peaches, peeled, pitted, & thinly sliced Instructions Preheat oven to 190. Line a muffin tray (with room for 12). Whisk together Organic Almond Milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the flour, baking powder, ground ginger, ground cinnamon, and salt. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices. Spoon batter into prepared muffin cups, filling each to the top. Bake for roughly 30 minutes or until a toothpick inserted into centres of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving. Share this recipe Print recipe

Ginger And Peach Breakfast Muffins

12
Prep: 20 Minutes
Cook: 30 Minutes

If you struggle getting ready in the mornings and end up skipping breakfast, this is the recipe for you! Having a batch of these on hand to grab and go each morning will help take the stress out of your mornings.

Made with: Organic Almond

Original

Ingredients

1 cup PureHarvest Organic Almond Milk
1 tbsp Flaxseed meal
1 tsp Apple cider vinegar
2 1/4 cups Spelt flour
1 tbsp Baking powder
2 tsp Ground ginger
1 tsp Ground cinnamon
1/2 tsp salt
3/4 cup Unsweetened applescauce
1 tsp Vanilla extract
4 medium sized peaches, peeled, pitted, & thinly sliced

Instructions

Preheat oven to 190. Line a muffin tray (with room for 12).
Whisk together Organic Almond Milk, flaxseed meal, and vinegar about 1 minute or until foamy.
In a large bowl stir together the flour, baking powder, ground ginger, ground cinnamon, and salt.
Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
Spoon batter into prepared muffin cups, filling each to the top. Bake for roughly 30 minutes or until a toothpick inserted into centres of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.

Share this recipe