I love making healthy muffins with bananas, like my Vegan Banana Muffins, Vegan Chocolate Banana Muffins, and Pumpkin Banana Muffins but since it’s the beginning of the peach season, I knew I needed to make banana muffins with peaches. Banana and peach muffins are moist banana muffins filled with juicy pieces of ripe peaches. They are a great kid snack full of plant-based proteins from oats, and wheat flour and mostly sweetened with natural sugar from fruits.
Ingredients and Substitutions
The ingredients you need to make these kids vegan peach muffins are:
All-Purpose Flour – You can also use all-purpose gluten-free flour like Bob Red Mills mix. This gluten-free mix contains gum and works perfectly as a 1:1 replacement for wheat flour for kids with gluten allergies. Old-Fashioned Rolled Oats – Don’t use quick oats or steel-cut oats. Cinnamon – Optional but flavorsome. Cane Sugar – This recipe uses only a small amount of unrefined cane sugar simply because ripe bananas and peaches are already very sweet. It means that if you want to make the recipe with no added sugar, you can! Just leave out the sugar, and the recipe will work very well too. Baking Powder and Baking Soda – For a fluffy texture. Salt – optional for small kids, can be removed. Mashed Bananas – About 3 large ripe bananas are used in this recipe. I recommend you peel, mash the bananas with a fork and then measure the amount called by the recipe. Precision is the key to egg-free baking, or the batter can be very dry. Olive Oil – Use a light-flavored olive oil to avoid a bitter aftertaste in your banana and peach oatmeal muffins. Another option is to use vegetable oils like canola oil or nut and seed oil like almond oil or coconut oil. Vanilla Extract – for flavor. Diced Peaches – You can use fresh or canned peaches for this recipe. If you use canned peaches, pat dry the pieces in absorbent paper to remove the extra juice from the can.
How To Make Vegan Peach Muffins
Peach Muffin Variations
You can create different muffin flavors by adding 1/2 cup of:
Blueberries – The muffins will be very moist if you add more fruits, but kids love it. Chocolate Chips – Some are sugar-free and dairy-free too, like Choc Zero dark chocolate chips. Unsweetened Shredded Coconut – For a slight tropical flavor. Maple Syrup – Swap the crystal sugar with unrefined liquid sweeteners like agave or maple syrup.
Storage Instructions
These are very moist fruit-filled muffins, and they must be stored in an airtight container in the fridge. They last up to 4 days in the fridge, or they can be frozen for up to 3 months. Thaw the muffins in your kid’s lunchbox the day before.
More Vegan Muffin Recipes
I love vegan kid muffin recipes for lunchboxes and snacks. Below I listed more kid recipes for you to try.
