Gluten Free Vegan Blueberry Peach Muffins

These blueberry peach muffins are a healthy on the go  breakfast. You can make them ahead and take 2 or 3 for a quick and easy breakfast on the go. They’re like a handheld bowl of oatmeal with fruit. With only 59 calories in each muffin they are a great healthy breakfast option for a low calorie diet.

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SIS Tip - Simple is Smart

Tip #1 Depending on your preference you can use honey, maple syrup, or no sweetener.  The fruit adds natural sweetener in the form of fructose.  There are 4 different fruits in these muffins. 

Tip #2  Create less waste and use silicone muffin cups.  They are reusable and won’t require a muffin tin.  Simple set them on a baking sheet,  fill and bake the muffins. 

Nutrition of Peaches

Nutrition Nugget for Peaches

Peaches are considered a superfood. They are high in antioxidants, amazing chemicals that are critical defense against cognitive decline and Alzheimer’s dementia. They protect the brain, heart, tissues, and organs of the body from the destructive effects of free radicals. Peaches also are high in phosphorus, iron, and several B vitamins. 

ingredients for blueberry peach muffins

Ingredients for Blueberry Peach Muffins

  • Peaches: Try to use fresh peaches. If you use frozen peaches, defrost them enough to chop them into chunks and add the semi-frozen chunks. 
  • Blueberries: Same for the Blueberries,  fresh work best.
  • Applesauce: Use unsweetened applesauce. There is enough natural sweetener in the apples. 
  • Mashed Bananas: You will need two bananas to make 1 cup mashed. 
  • Rolled Oats: Use old-fashioned and not steel-cut or instant rolled oats.
  • Vanilla: use pure vanilla extract
  • Maple Syrup: Use real Maple Syrup and the imitation is high fructose corn syrup with maple flavoring. 
  • Flax Meal: Use finely ground flax meal instead of flax seeds. This acts as a binder for the muffins. 
  • Cinnamon
  • Baking Powder: Give the muffins a small amount of rise. 

Step by Step Instructions for Blueberry Peach Muffins

  1. Preheat the oven to 350.
  2. Add the rolled oats, applesauce, mashed bananas, cinnamon, flax meal, baking powder, vanilla, and optional salt to a mixing bowl. Mix to combine. Make sure the ingredients are well combined.
  3. Add the blueberries and peaches and stir in.
  4. Line two muffin tins with cupcake papers. (you will need 18 total.
  5. Use a muffin batter scoop (3.4 Tbsps) and fill the muffin tins. You can fill them fairly as they don’t rise very much during baking.
  6. Let the filled muffin tins sit for 10 minutes before baking to give the oats time to absorb some of the moisture.
  7. Bake for 28 – 30 minutes or until golden and set.
  8. Store in an airtight container in the fridge for 3-4 days. Freeze extra and defrost at room temp for 30 minutes before serving.
  9. Reheat in the microwave for 15 seconds.
blueberry peach muffins

FAQ for Blueberry Peach Muffins

Why are blueberry muffins good for you?

Blueberry muffins have several health benefits, making them an excellent choice for a nutritious breakfast or snack. Blueberries are packed with antioxidants, which help protect our bodies from harmful free radicals and reduce the risk of chronic diseases like heart disease and cancer. They are a good source of dietary fiber, which aids in digestion and keeps us feeling full for longer, preventing overeating and promoting weight management. Additionally, blueberries are low in calories and fat, making them a guilt-free treat. Lastly, blueberry muffins can boost energy due to the combination of carbohydrates from the muffin base and natural sugars from the blueberries.

My muffins didn’t rise, what did I forget to add?

Oh no! It can be pretty disappointing when your muffins don’t rise as expected. Check if you forgot to add baking powder or baking soda to your batter. These leavening agents create the fluffy texture and rise in your muffins. Secondly, ensure you do not overmix the batter, which can lead to tough and dense muffins. Lastly, check the freshness of your ingredients, especially the baking powder or soda, as expired ones can result in flat muffins. Remember, baking is a science, and even a small mistake can make a big difference in the outcome.

Are muffins healthy?

It depends. Traditional muffins made with refined flour, sugar, and unhealthy fats can harm our health. However, there are healthier alternatives available. Whole grain muffins packed with fiber, fruits, and nuts can be nutritious. They provide energy and essential nutrients and can even help with digestion.

Why are my blueberry muffins tough?

These are a number of reasons this may happen. You may have overmixed the batter. When you overmix the batter, the gluten in the flour develops too much, resulting in a tough and dense muffin. Another reason could be that you overbaked the muffins. If they spend too much time in the oven, they can become dry and tough. Lastly, using the wrong type of flour, such as bread flour instead of all-purpose flour, can also contribute to the toughness of your blueberry muffins.

Why are my oatmeal muffins dry?

A common reason for dry oatmeal muffins is overmixing the batter. Mixing the ingredients for too long, you develop too much gluten, resulting in a tough and dry texture. Another culprit could be using too little fat or liquid in your recipe. Oatmeal absorbs a lot of moisture, so adding enough liquid is crucial to keep the muffins moist. Finally, make sure you’re not overbaking your muffins. Overcooking can quickly turn your muffins into dry hockey pucks.

Is a blueberry muffin a healthy snack?

Blueberries are packed with antioxidants and are known for their numerous health benefits. They are rich in vitamins and minerals, and their natural sweetness adds a burst of flavor to any muffin. However, it’s important to note that not all blueberry muffins are created equal. Store-bought muffins often contain added sugars and unhealthy fats, which can outweigh the nutritional benefits of the blueberries.

So, while a homemade blueberry muffin made with wholesome ingredients can be a nutritious choice, it’s essential to read labels and opt for healthier versions when buying from the store.

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Blueberry Peach Oatmeal Muffins

These muffins are Vegan, Gluten-Free, and Sugar-free. They are a hand-held bowl of oatmeal. Great for those busy mornings when the only breakfast you have time for is a breakfast on the go.
Servings 18 muffins
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes

Equipment

Ingredients

  • 2 cups old-fashioned rolled oats*
  • 1 cup fresh blueberries
  • 1 cup fresh peach chunks
  • 1 cup applesauce
  • 1 cup mashed ripe bananas
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tsp ground flax seeds
  • 2 tsp baking powder
  • 1 tsp salt (optional)

Instructions

  • Preheat the oven to 350℉
  • Add the rolled oats, applesauce, mashed bananas, cinnamon, flax meal, baking powder, vanilla, and optional salt to a mixing bowl. Mix to combine. Make sure the ingredients are well combined.
  • Add the blueberries and peaches and stir in.
  • Line two muffin tins with cupcake papers. (you will need 18 total.
  • Use a muffin batter scoop (3.4 Tbsps) and fill the muffin tins. You can fill them fairly full as they don't rise very much during baking.
  • Let the filled muffin tins sit for 10 minutes before baking to give the oats time to absorb some of the moisture.
  • Bake for 28 - 30 minutes or until golden and set.
  • Store in an airtight container in the fridge for 3-4 days. Freeze extra and defrost at room temp for 30 minutes before serving.
    Reheat in the microwave for 15 seconds.

Video

Notes

*don's use steel cut oats or instant oats. 
Calories: 59kcal
Course: Breakfast, Snack
Cuisine: American
Keyword: blueberry muffins, brain food, brain healthy food, breakfast muffins, easy vegan recipe, gluten-free, sugar-free

Nutrition

Serving: 1muffin | Calories: 59kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

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