Egg-free vegan muffins with peaches and apples

Ingredients

• 200 g spelt wheat flour
• 50 g almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 80 g coconut sugar
• 250 ml unsweetened almond milk
• 60 ml olive oil
• 1 tsp vanilla extract
• 1 peach, chopped
• 1 apple, chopped
• 1 tbsp coconut sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 180°C.
2. In a large mixing bowl, whisk together the spelt flour, almond flour, baking powder, baking soda, salt, and coconut sugar.
3. In another mixing bowl, whisk together the almond milk, olive oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. In a separate bowl, toss the chopped peaches and apples with the coconut sugar and cinnamon.
6. Fold the fruit mixture into the batter.
7. Line a muffin tin with paper cups and spoon the batter evenly into each cup.
8. Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
9. Let the muffins cool for 5-10 minutes before removing them from the tin.

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