An easy recipe that calls for canned peaches so you can enjoy peach muffins all year round. A dash of cinnamon, and the secret ingredient–peach juice–helps give these a summery taste you’ll love. These Gluten-free Vegan Peach Muffins are free of: wheat, gluten, dairy, egg, soy, peanut and tree nuts making them top-8-free too!
If I had to pick the top fruits I love it’d easily be: raspberries, strawberries and peaches. They are just the quintiscential fruits in my book that should be in EVERYTHING.
As you well know, I LOVE me some allergy friendly muffins! If you follow me on Instagram you’ve probably seen me talking about or showing how I make muffins almost every Sunday morning. My kids love them for breakfast, and we snack on them like they’re a treat all day long. We honestly have to equally divide them into piles and there have been almost fights when one kids takes another kid’s muffins. If I can get up the energy before I have this fourth baby, I want to stock pile my deep freezer with muffins for school mornings. Send me energy and good vibes.
Here are a few of our other favorite allergy-friendly muffin recipes:
- 20+ Allergy-friendly Muffins Recipes
- Healthier Allergy-friendly Double Chocolate Muffins
- Allergy-friendly Cinna-Swirl Muffins (tastes like cinnamon rolls!)
- Blender Oatmeal Banana Chocolate Chip Muffins
- Allergy-friendly Banana Muffins
- Allergy-friendly Double Chocolate Banana Muffins
- Allergy-friendly Chocolate Chip Zucchini Muffins
- Allergy-friendly Spiced Pumpkin Muffins with Cinnamon Glaze
- Allergy-friendly Chocolate Chip Muffins
- Allergy-friendly Cinnamon Applesauce Muffins
Does that not-so-little list show that we love muffins just a wee bit? Haha. It’s getting hard to decide which ones to make!
How do you make peach muffins allergy-friendly?
To make these peach muffins gluten-free: I like to use my homemade gluten-free blend. I find this is often cheaper and then you can have a big batch mixed up and ready to go, instead of buying small, pre-packaged blends. If you’re in a pinch you can use Bob’s 1:1 Mix. If you do not need it to be gluten free/have a wheat allergy, you are welcome to use regular flour and then just omit the xanthan.
To make these peach muffins dairy free: This is the easiest allergen to avoid in this recipe. There is no need for dairy in these muffins as the fat doesn’t come from butter, but from oil instead.
To make these peach muffins egg free: There are quite a few egg replacers, and I use different ones depending on what I’m baking. For these, I don’t like bananas–as they overwhelm the flavor. I don’t like applesauce as there’s already a lot of moisture from the peaches. I find Ener-G Egg Replacer does the trick with this recipe.
To make these peach muffins nut free: Thankfully, all of the ingredients are naturally nut free!
I hope that this easy peach muffin recipe that’s free of so many of the top allergens helps you include all of those in your circle with food allergies or dietary restrictions. Here’s to many yummy mornings of warm muffins hot out of the oven!
Lastly, if you don’t want peaches, but are looking for blueberry muffins and can handle eggs, check out my friend Dominique at Perchance to Cook for some Gluten Free Dairy Free Muffins.
Be sure to share this with others who might need this recipe!
AND, DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
- Grease a muffin tin and set it aside. (I find the muffins stick less doing this, than using wrappers.)
- Preheat your oven to 350 degrees F.
- In a stand mixer with the paddle attachment, add your wet ingredients: oil, peach juices, and vanilla.
- Add your sugars and blend.
- Next, add your dry ingredients: xanthan, salt, cinnamon, Ener-G egg replacer (you're just doing the powder, you are not making an "egg" like on the back on the box directions), and your baking powder. Stir to combine.
- Add your flour mixture and stir until just combined.
- Dice your peaches into bite sized pieces.
- Remove the paddle attachment and add in your diced peaches. Gently fold them in with a spoon.
- Using a greased 1/4 measuring cup, measure and pour the finished batter into the greased muffin tin.
- Bake for 20 minutes, or until middle is set and edges are golden brown.
- Remove the muffin tin from the oven and allow muffins to set for five additional minutes in the pan.
- After five minutes, turn them out onto a cooling wrack to finish cooling.
- As these have a lot of moisture in them, I prefer to only keep a clean, loose towel on top of them, instead of keeping them in an air-tight container, otherwise they can turn gummy.
I prefer to use peaches that are canned in 100% juice.
Adapted from The Busy Baker
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 95mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 1g
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!