Delicious Gluten-Free Vegan Peach Muffins: Your Top 8 Allergy-Friendly Recipe for Any Season

Discover an incredibly easy and delightful recipe for Gluten-Free Vegan Peach Muffins that allows you to savor the sweet taste of summer all year long! Crafted with convenient canned peaches, a comforting dash of cinnamon, and a secret ingredient – the luscious peach juice – these muffins capture a truly summery flavor you’ll adore. What makes these even more special is their commitment to being allergy-friendly, completely free of wheat, gluten, dairy, egg, soy, peanut, and tree nuts, making them a fantastic Top 8 Free treat for everyone.

The Allure of Peaches: A Year-Round Delight

If I had to choose my all-time favorite fruits, raspberries, strawberries, and peaches would undoubtedly top the list. There’s just something about their vibrant flavors and delightful textures that makes them feel like the quintessential taste of nature. And when it comes to baking, peaches hold a special place in my heart. While fresh peaches are a seasonal delight, this recipe brilliantly uses canned peaches, ensuring that you can enjoy the succulent taste of peach muffins regardless of the time of year. The convenience of canned peaches means less prep work and consistent sweetness, making it a pantry staple for quick and delicious treats.

My Muffin Obsession: Allergy-Friendly Baking for Everyone

As many of you who follow me know, I have a deep love for allergy-friendly muffins! If you’ve followed my adventures on Instagram, you’ve likely seen me sharing my Sunday morning muffin-making ritual. Muffins are a household staple for us – perfect for a quick breakfast, a satisfying snack, or even a light dessert. My kids adore them so much that we often have to implement a strict division policy to prevent sibling squabbles over the last crumb! With a fourth baby on the way, my current mission is to stock our deep freezer with an abundance of these vegan peach muffins and other varieties to ensure smooth and delicious school mornings. Your energy and good vibes for this endeavor are much appreciated!

Explore More Allergy-Friendly Muffin Recipes

Our passion for muffins goes deep, as evidenced by our extensive collection of allergy-friendly recipes. If you’re looking to expand your baking repertoire beyond these delicious gluten-free, dairy-free, egg-free peach muffins, here are some other family favorites:

20+ Allergy-friendly Muffins Recipes: A comprehensive list for every craving.
Healthier Allergy-friendly Double Chocolate Muffins: Indulge your chocolate cravings without compromise.
Allergy-friendly Cinna-Swirl Muffins: Taste like a cinnamon roll in muffin form!
Blender Oatmeal Banana Chocolate Chip Muffins: Super easy and nutritious.
Allergy-friendly Banana Muffins: A classic made safe for allergies.
Allergy-friendly Double Chocolate Banana Muffins: Double the chocolate, double the fun.
Allergy-friendly Chocolate Chip Zucchini Muffins: A great way to sneak in veggies.
Allergy-friendly Spiced Pumpkin Muffins with Cinnamon Glaze: Perfect for autumn flavors.
Allergy-friendly Chocolate Chip Muffins: The ultimate crowd-pleaser.
Allergy-friendly Cinnamon Applesauce Muffins: Simple, comforting, and delicious.

As you can see from this extensive list, our love for muffins is undeniable! Choosing which one to bake next is always the hardest part.

Crafting Truly Allergy-Friendly Peach Muffins

Creating recipes that are safe and delicious for individuals with common food allergies is a cornerstone of my kitchen philosophy. These Top 8 Free Peach Muffins are meticulously designed to exclude the most common allergens, ensuring that nearly everyone can enjoy a warm, homemade treat. Let’s delve into how we make these Gluten-Free Vegan Peach Muffins so inclusive.

Making These Peach Muffins Gluten-Free

To make these peach muffins gluten-free: Gluten, a protein found in wheat, barley, and rye, can be a major dietary concern for many. To ensure these muffins are safe for those with celiac disease or gluten sensitivity, I prefer to use my homemade gluten-free flour blend. Crafting your own blend is often more cost-effective and allows for better control over ingredients. Plus, having a large batch pre-mixed saves time on busy baking days. If you’re short on time or prefer a ready-made solution, Bob’s Red Mill 1:1 Baking Flour is an excellent alternative. For those who do not have a gluten or wheat allergy, you can easily substitute regular all-purpose flour and simply omit the xanthan gum, as it’s primarily used in gluten-free baking to provide structure and elasticity that gluten would normally offer.

Achieving Dairy-Free Perfection

To make these peach muffins dairy-free: Eliminating dairy from this recipe is remarkably simple. Unlike many traditional muffin recipes that rely on butter for fat and flavor, these muffins use oil. This not only makes them naturally dairy-free peach muffins but also contributes to their wonderfully moist texture. You won’t miss the dairy one bit!

Baking Without Eggs: The Egg-Free Solution

To make these peach muffins egg-free: Finding the right egg replacer is crucial for successful egg-free baking, and the best choice often depends on the specific recipe. For these egg-free peach muffins, I’ve found that certain common replacers like bananas or applesauce can be problematic. Bananas tend to overpower the delicate peach flavor, while applesauce adds excessive moisture when the peaches already contribute a significant amount. After experimenting, I discovered that Ener-G Egg Replacer powder works perfectly, providing the necessary binding and leavening without altering the taste or texture. Remember, you’re using the powder directly in the dry ingredients, not preparing it as a liquid egg substitute as some package directions might suggest for other applications.

Naturally Nut-Free Muffins

To make these peach muffins nut-free: One of the great advantages of this recipe is that all the ingredients are naturally nut-free peach muffins! This is fantastic news for anyone navigating peanut and tree nut allergies, as it removes the worry of hidden allergens. As always, for severe allergies, double-check all product labels to ensure they are certified nut-free and consider any cross-contamination risks in your kitchen.

The Secret to Summery Taste: Peach Juice and Cinnamon

What truly sets these easy peach muffins apart is the clever use of peach juice from the canned peaches and a hint of warm cinnamon. The peach juice isn’t just a liquid; it’s a concentrated burst of peach flavor that infuses every bite, intensifying the fruit’s natural sweetness and keeping the muffins incredibly moist. Paired with cinnamon, which adds a cozy, aromatic depth, these simple ingredients transform ordinary canned peaches into a vibrant, summery sensation. It’s this combination that tricks your taste buds into believing you’re biting into a freshly baked peach pie on a warm summer day, no matter the weather outside.

Baking Tips for Perfect Allergy-Friendly Peach Muffins

Achieving bakery-quality muffins at home, especially when navigating dietary restrictions, is incredibly satisfying. Here are a few extra tips for these allergy-friendly peach muffins:

Don’t Overmix: Overmixing is the enemy of tender muffins. Mix the batter until just combined; a few lumps are perfectly fine and will result in a lighter, fluffier texture.
Greasing the Tin: As noted in the recipe, greasing your muffin tin thoroughly (rather than using paper liners) helps prevent these moist muffins from sticking, ensuring they release easily and beautifully.
Cooling Process: Allowing the muffins to cool in the pan for five minutes after baking helps them set, then transferring them to a wire rack ensures air circulation, preventing sogginess and preserving their delicate crust.
Storage: Due to their high moisture content, these muffins are best stored loosely covered with a clean towel rather than in an airtight container. An airtight container can trap moisture, making them gummy. Enjoy them within a day or two, or freeze for longer storage!

I genuinely hope this gluten-free vegan peach muffin recipe, free of so many common allergens, helps you share delicious moments with everyone in your circle, regardless of their food allergies or dietary restrictions. Here’s to many delightful mornings filled with warm, flavorful muffins straight from the oven!

Lastly, if you’re not in the mood for peaches but are craving blueberry muffins and can handle eggs, do check out my friend Dominique at Perchance to Cook for some fantastic Gluten Free Dairy Free Blueberry Muffins.

Please share this valuable recipe with anyone who could benefit from a safe and delicious treat!

AND, DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Gluten-free Vegan Peach Muffins (Top 8 free too!)

Yield:
9 muffins

Prep Time:
5 minutes

Cook Time:
20 minutes

Additional Time:
5 minutes

Total Time:
30 minutes

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, dairy, egg, soy, peanut and tree nuts making them top-8-free too!

Ingredients

1/4 cup canola oil
1/2 cup liquid from the can of peaches
1/2 tsp vanilla
1/3 cup white sugar
1/3 cup brown sugar
1/2 tsp xanthan
1/4 tsp salt
1/2 tsp cinnamon
1 and 1/2 tsp Ener-G egg replacer powder
1 and 1/2 tsp baking powder
1 and 1/3 cup gluten-free flour
3/4 cup diced canned peaches*

Instructions

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.

Notes

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