Vegan Peachy Blueberry Muffins

A fun twist on the classic bakery style blueberry muffin. These are 100% whole grain and can easily be made gluten free. Think: Roasted Peaches. Bursting Blueberries. Fluffy Muffin.

This is the absolute perfect 'Sunday Prep' for the week. If you're not a big baker, don't worry. You can just stick with our grab & go oatmeal cups but we promise these are easy.  Share them with your family, friends or co-workers and you'll be everyone's favorite! Or... eat them all yourself. ;) We won't judge.

Vegan Peachy Blueberry Muffins

• 2 cups whole wheat flour, or sub GF flour
• 2 tsp baking powder
• 1/4 tsp Himalayan pink salt
• 3/4 cup coconut sugar
• 1/2 cup coconut oil, melted
• 2 flax eggs (2 tbsp ground flax soaked in 1/3 cup warm water) - or sub real eggs
• 1/2 tbsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh or frozen blueberries
• 1 cup chopped peaches or nectarines
• *optional toppings: sliced peaches, Roasted Almond & Himalayan Pink Salt Oatmeal

1. Preheat the oven to 375 F.
2. Combine the flour, baking powder and salt in a bowl and set aside.
3. In another bowl, whisk together coconut sugar, melted coconut oil, vanilla, flax eggs and almond milk together.
4. Dump the dry mixture into the wet and whisk until combined.
5. Fold in the blueberries and chopped peaches.
6. Scoop batter evenly into 12 muffin tins.
7. Top with sliced peaches and sprinkle some of our almond & pink salt oatmeal if desired.
8. Bake for 25 minutes.
9. Let the muffins cool for 5 minutes and store in an airtight container in the fridge for 5-7 days.