Ingredients

The following ingredients have 12 Servings
  • 1 cup unsweetened, unflavored plant-based milk
  • 1 tablespoon flaxseed meal
  • 1 teaspoon apple cider vinegar
  • 2¼ cups spelt flour
  • ¾ cup evaporated cane sugar
  • 1 tablespoon regular or sodium-free baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¾ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

Instruction

  • Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.
  • In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
  • Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.