Peach Crumb Muffins (Plant Based)

When summer is coming to an end it is of utmost importance to celebrate it before it disappears. Go swim in a creek, drink lemonade, blow bubbles and eat as much local summer produce as you can. The peaches are prime at the end of August so here is a recipe that will help you to celebrate summer.

Peach Crumb Muffins (Plant Based)

Ingredients
~ 1 1/2 cups flour
~ 1/2 teaspoon cinnamon
~ 1/2 teaspoon baking soda
~ 1/4 teaspoon salt
~ 1/4 teaspoon baking powder
~ 1 cup sugar
~ 1 cup diced peaches with skins
~ Sliced peaches for the top
~ 1/4 cup oil (I used canola)
~ 1 tablespoon ground flax
~ 3 tablespoons warm water
~ 1/4 teaspoon grated lemon zest

Crumb Topping Ingredients
~ 6 tablespoons Earth Balance
~ 1/2 cup sugar
~ 1/2 cup flour
~ 1/2 cup rolled oats
~ 1/2 teaspoon cinnamon

Instructions
~ Preheat oven to 350 degrees
~ Make flax “egg” by combining the ground flax and warm water. Let sit for 5 minutes until it gels up. 
~ Spray muffin pan with non-stick baking spray or use liners. You could also bake this recipe in a loaf pan.
~ In a mixing bowl combine flour, cinnamon, baking soda, salt and baking powder.
~ In another mixing bowl combine sugar, peaches, oil, flax “egg” mixture and lemon zest. 
~ Combine the wet and the dry ingredients and stir until blended. Do not over blend because this creates a tough muffin instead of a tender muffin. 
~ Fill muffin cups or a loaf pan with the batter.
~ Make crumb topping by combining the crumb ingredients until it is the consistency of course crumbles.
~ Sprinkle the crumbs on top of the batter.
~ Press peach slices down into the crumb topping and bake.
~ Bake 45 to 50 minutes for muffins and 60 to 65 minutes for a loaf
~ These times are approximate so be sure to test the doneness with a toothpick.

Peach Crumb Muffins (Plant Based)