These vegan chocolate and peach muffins are delicious. Great for breakfast or a snack. Autumn is upon us, and the nectarine season is almost over.
So here we add them in cubes to this muffin batter along with dark chocolate shavings.
The flour I used is a semi-whole wheat Type 2 organic flour and 70% organic vegan chocolate.
If you want to see other recipes besides these vegan chocolate and peach muffins, I recommend
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: Summer
Ingredients for Vegan Chocolate and Peach Muffins
I used erythritol because it’s a natural sweetener with 0 calories and suitable for diabetics, but you can substitute it with malt or chopped raisins.
- 1 1/4 cups Type 2 flour
- 3/4 cup almond flour
- 1/4 cup erythritol
- 2 tbsp coconut oil
- 1 packet cream of tartar
- 2/3 cup almond milk
- 2 tbsp 70% dark chocolate (shaved)
- 2 nectarines
- 1 pinch sea salt
Tools
- 12 Baking Cups
Steps
Mix the Type 2 flour with the almond flour, leavening agent, pinch of salt, and erythritol in a bowl. Blend the coconut oil with almond milk and one peach in a blender. Pour over the dry ingredients, stirring gently.
Then add the chocolate shavings and the other peach cut into very small cubes. Transfer the batter into the baking cups, filling them three-quarters full.
Bake in a hot oven for 25/30 minutes, checking the cooking time as it depends on the oven. Remove from the oven, let cool, and sprinkle with powdered erythritol or sugar.
Tips from Thyme and Lentils
You can use other types of fruit instead of peaches, such as apples, pears, or plums, paying attention to how much liquid they release for optimal cooking. You can also add already cooked but very dry fruit to the batter.
