Blueberry-Glazed Peach Muffins

Makes: 12 muffins

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

When most of us think of frosted muffins, we think of sugar and fat. Well, this blueberry-glazed peach muffins is not your average muffin. The muffins have some super-food add-ins, and the frosting actually has a sneaky vegetable as the base that you will never notice!

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Ingredients:

Muffins:

Dry:

  • One and a half cups of quinoa flour (I used homemade, but you may certainly use store-bought)
  • Two tsp. of baking powder
  • One tsp. of cinnamon
  • 1/2 of a tsp. of ground ginger
  • Small dash of turmeric (optional, but I always love to add turmeric to my food for it’s anti-inflammatory properties. Plus, you will not even taste it!)
  • Pinch of pink Himalayan salt

Wet:

  • Two peaches, de-pitted and diced
  • The juice from one lemon
  • One flax egg
  • 1/3 of a cup of pumpkin purée
  • 1/2 of a cup of water
  • 1/2 of a cup of maple syrup
  • One tsp. of vanilla

Blueberry Glaze:

  • 1/2 of a cup of wild blueberries
  • 1/2 of a cup of maple syrup
  • One and 1/3 of a cup of cauliflower puree (simply steam cauliflower, then blend it in a high-speed blender or food processor until it forms a “mashed potato-like” texture)
  • Optional: a dash of pink Himalayan salt

How to make:

  1. Make your flax egg, then place it in the refrigerator to jell. (Recipe here)
  2. Preheat your oven to 400 degrees Fahrenheit.
  3. Line a 12-cup muffin tin with baking cups.
  4. In a large bowl, mix together the dry ingredients.
  5. In a separate large bowl, mix together the wet ingredients, except for the peaches and lemon juice.
  6. De-pit and dice the peaches.
  7. Place the peaches into a small bowl and squeeze the lemon juice evenly over them.
  8. Add the wet ingredients to the dry ingredients and mix them together until they are fully combined.
  9. Fold the peach/lemon mixture into the batter.
  10. Evenly place the batter into the muffin tin.
  11. Place the muffins into the oven and bake them for 20 minutes.
  12. While the muffins cook, make the glaze by placing the glaze ingredients into a high-speed blender or a food processor and blend them until they are smooth and creamy.
  13. Once the muffins are done cooking, allow them to fully cool and then frost them with the glaze.
  14. Enjoy!

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