Peach Muffins

DSC_7020Breakfast is definitely the most important meal of the day as it gives your body the fuel and energy to function throughout the rest of the day. These muffins can easily be made the day before and eaten the next, and the peaches can easily be swapped out for other seasonal fruits. One of the staff members at my high school the other day started talking to me about how many people don’t realize that in order to eat sustainably, there are three criteria to be met. The produce has to be organic, locally grown, and the produce has to be in season, a fact that many people don’t take into account. Eating in season produce insures that no excess water is wasted in the growing of the produce; in season produce will likely taste better and look than out of season fruits and veggies. Luckily it is the end of the summer peach season in California and the current fruits on sale are fat and juicily delicious.

DSC_7012Ingredients List

  • 1/4 cup vegan butter (or coconut oil)
  • 1 cup scant cup sugar
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1/2 cup almond or soy milk
  • 2 cups whole wheat flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1 extra large ripe peach

DSC_7014Combine all wet ingredients together starting with creaming the vegan butter and sugar together. Then add all dry ingredients and lastly the peaches or other fruit.

DSC_7017Oil muffin tins with coconut oil (or any other oil) or line with cupcake sleeves. Equally distribute the batter into the 12 tins and bake at 350 degrees until the edges are golden brown and the top of the muffins no longer look wet.

DSC_7022Enjoy with choice of toppings including vegan cream cheese, jam, peanut butter… etc.

– Rachael

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