What happens when we have an abundance of chia seeds along with some peaches that don’t have much time left before they go back to the peach spirit world? Peachy Chia Muffins, that’s what!
These are some tasty little muffins, with the perfect amount of sweetness to start the day off with a skip and a jump! Ch-ch-ch-chia! I took a blueberry lemon muffin recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau and tweaked it to look a little somethin’ somethin’ like this:
Peachy Chia Muffins:
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/4 – 1/3 cup chia seeds (I just poured a bunch in until I thought it looked pretty)
- 1 cup granulated sugar
- 1 cup soy milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 3 medium sized peaches, pitted and chopped into small chunks
Preheat the oven to 400 degrees fahrenheit and get your muffin tins ready! You can line them with cupcake papers like I did, or grease them up nice and good with a high heat oil like canola. In a medium sized bowl, mix together the dry ingredients (whole wheat flour, baking soda, sea salt, and chia seeds) and in a large bowl, mix together the wet ingredients (sugar, soy milk, canola oil, vanilla extract, and apple cider vinegar) well. Gradually add the dry mixture to the wet, mixing until it is well incorporated. Next, gently fold in the peaches.
Now spoon this tasty mixture into your muffin tins! Lick the bowl clean, since we have no salmonella scares here in vegan baking world! Bake for about 20 minutes, or until they are golden-y brown and a knife inserted in the middle of one comes out clean.
For fun and a tad more sweetness, I took the muffins out at about 15 minutes, sprinkled some brown sugar on top, and then returned them to the oven. Once finished, I garnished them with almond slices. I recommend toasting the almonds a bit before slicing, as it seems they are more knife-friendly after enduring a little heat.
Mmmm MMMMMM Peachy Chia Muffins!