Friday, June 28th, 2013...8:18 pm

Peach Walnut Muffins

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I have used variations of this recipe for over 20 years. It is inspired by an old Moosewood recipe, but I veganized it and added more ingredients to pack in more nutrition.  Don’t worry about using whole wheat flours. Other flour would work fine. These are always a hit any time, but I like to take muffins in an airtight container when we travel because they are a filling and wholesome snack when everyone is hungry in the car. We also eat them for breakfast, lunch, and any other time we feel like it. This recipe makes 12 muffins, so I always double it so we have a few to last. They also freeze really well.

Peach Walnut Muffins

1 c. whole wheat pastry flour

1/2 c. all purpose flour

1/4 c. whole wheat flour

1/4 c. oatmeal

1/4 c. sunflower seeds

2 tbsp. flax seeds

2 tsp. baking powder

1/2 baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 c. canola oil

1/3 c. sucanat

egg replacer for 1 egg

1/2 c. plus 2 tbsp. milk ( I used almond milk)

1/2 tsp. vanilla

1/2 c. walnuts, chopped coarsely

1 c. peaches, chopped coarsely

Preheat oven to 350 degrees. Prepare muffin pan with pan spray.

In a large bowl combine the first 11 ingredients. These are all the dry ingredients. In a smaller bowl combine the next 5 ingredients, that are wet. Hold off on the nuts and fruit. Add the the wet to the dry and then add the nuts and fruit. Mix until everything is just wet. Don’t over mix this batter. Spoon into muffin cups until a little over 3/4 full. Put into oven and bake for 30 – 35 minutes or until the tops are just barely brown.  Let cool in the pan for 10- 15 minutes. Enjoy!

 

 



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