An easy recipe using canned peaches so you can enjoy peach muffins year-round. A touch of cinnamon and the secret ingredient—peach juice—give these muffins a bright, summery flavor. These gluten-free, vegan peach muffins are free from wheat, dairy, egg, soy, peanuts and tree nuts, making them top-8-free.
If I had to name my favorite fruits, raspberries, strawberries and peaches would be near the top. They’re the kind of fruits I want to add to everything. These peach muffins capture that fresh, fruity flavor while remaining allergy-friendly and easy to make.
I bake allergy-friendly muffins a lot—almost every Sunday morning. My kids love them for breakfast, and they’re a favorite snack all day long. I try to divide them fairly, but there have been nearly enough arguments over muffins to convince me I should double the batch each time. If you enjoy peaches, these muffins pair nicely with a dairy-free peach smoothie for a light, refreshing breakfast or snack.
Other favorite allergy-friendly muffin recipes
- 20+ Allergy-friendly Muffin Recipes
- Healthier Allergy-friendly Double Chocolate Muffins
- Allergy-friendly Cinna-Swirl Muffins (tastes like cinnamon rolls)
- Blender Oatmeal Banana Chocolate Chip Muffins
- Allergy-friendly Banana Muffins
- Allergy-friendly Double Chocolate Banana Muffins
- Allergy-friendly Chocolate Chip Zucchini Muffins
- Allergy-friendly Spiced Pumpkin Muffins with Cinnamon Glaze
- Allergy-friendly Chocolate Chip Muffins
- Allergy-friendly Cinnamon Applesauce Muffins
That list makes it clear: we love muffins. Choosing which to bake next is always the hardest part.
How to make these peach muffins allergy-friendly
Gluten-free: I usually use my homemade gluten-free flour blend. Mixing your own blend can be more economical and lets you prepare a larger batch to keep on hand. If you don’t need the muffins to be gluten-free, regular all-purpose flour works fine—just omit xanthan gum if you choose that route.
Dairy-free: This recipe naturally avoids dairy by using oil instead of butter. No dairy substitutes are required.
Egg-free: There are several egg replacers available. For these muffins I avoid banana and applesauce because they can alter the peach flavor or add extra moisture. I use an egg replacer powder (used dry, not prepared per boxed instructions) to help with structure and texture.
Nut-free: All ingredients listed are naturally free of peanuts and tree nuts, making these safe for nut-free households.
I hope this easy peach muffin recipe helps you include friends and family who have dietary restrictions. Warm muffins fresh from the oven make for many delicious mornings.
If you prefer blueberries and can use eggs, you might enjoy a gluten-free, dairy-free blueberry muffin recipe available from other recipe creators; many allergy-friendly bakers share great alternatives.
Please share this recipe with anyone who could use an allergy-friendly muffin option!
AND, DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO CHECK OUT OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Gluten-free Vegan Peach Muffins
9 muffins
5 minutes
20 minutes
5 minutes
30 minutes
An easy recipe that uses canned peaches so you can enjoy peach muffins any time of year. A dash of cinnamon and the reserved peach juice amplify the flavor, delivering tender, fruity muffins that are free of many common allergens.
Ingredients
- 1/4 cup canola oil
- 1/2 cup liquid from the can of peaches
- 1/2 tsp vanilla
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 tsp xanthan gum (omit if using regular wheat flour)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 and 1/2 tsp egg replacer powder (used dry)
- 1 and 1/2 tsp baking powder
- 1 and 1/3 cup gluten-free flour blend (or all-purpose flour if not gluten-free)
- 3/4 cup diced canned peaches (preferably canned in 100% juice)
Instructions
- Grease a muffin tin and set it aside. Greasing helps prevent sticking more than paper liners in this recipe.
- Preheat the oven to 350°F (175°C).
- In a mixer with the paddle attachment, combine the oil, peach juice and vanilla.
- Add the white and brown sugars and blend until incorporated.
- Add the dry ingredients: xanthan gum, salt, cinnamon, egg replacer powder, and baking powder. Stir to combine.
- Add the flour and mix until just combined; avoid overmixing to keep muffins tender.
- Dice the peaches into bite-sized pieces.
- Remove the paddle and gently fold the diced peaches into the batter with a spoon.
- Using a greased 1/4 cup measure, portion the batter into the prepared muffin tin.
- Bake for about 20 minutes, or until the centers are set and the edges turn golden brown.
- Remove the tin from the oven and let muffins rest in the pan for five minutes to set.
- After five minutes, transfer the muffins to a cooling rack to finish cooling.
- Because these muffins contain extra moisture from the peaches, store them loosely covered with a clean towel rather than in an airtight container to avoid gummy texture.
Notes
I prefer peaches canned in 100% juice for best flavor. This recipe was adapted from a peach cobbler muffin concept and simplified to be allergy-friendly and easy to make.
Nutrition Information:
Yield: 9
Serving Size: 1
Amount Per Serving:
Calories: 141
Total Fat: 6g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 1mg
Sodium: 95mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 17g
Protein: 1g
