Easy Gluten-Free Vegan Peach Muffins: Your Ultimate Top-8-Allergen-Free Recipe for Year-Round Delight

Discover an effortless recipe that leverages the convenience of canned peaches, allowing you to savor delicious peach muffins any time of the year. Infused with a hint of cinnamon and the ingenious secret ingredient – the peach juice from the can – these muffins capture a bright, summery taste you’re guaranteed to adore. These remarkable Gluten-free Vegan Peach Muffins are consciously crafted to be free from wheat, gluten, dairy, egg, soy, peanuts, and tree nuts, making them a truly inclusive, top-8-allergen-free treat for everyone!

When it comes to my absolute favorite fruits, the top contenders are undeniably raspberries, strawberries, and peaches. They embody that quintessential, vibrant fruit flavor that I believe should be incorporated into absolutely everything, especially baked goods!

As many of you know, I have a deep passion for creating allergy-friendly muffins. If you’re a follower of mine on Instagram, you’ve likely seen me consistently sharing my Sunday morning muffin-making ritual. It’s become a beloved tradition in our household. My children eagerly look forward to them for breakfast, and these delightful muffins often double as a cherished snack throughout the day. To avoid any sibling squabbles, we often have to implement a strict, equal division of muffins – yes, they’re that good! With my fourth baby on the way, my current goal is to harness any spare energy to stock our deep freezer with an abundance of these allergy-friendly treats, making school mornings a breeze. Your positive energy and good vibes are much appreciated during this time! And if your love for peaches mirrors ours, you’ll also want to try this refreshing dairy-free peach protein smoothie for another quick and delicious breakfast or snack option.

Explore More of Our Favorite Allergy-Friendly Muffin Recipes

Muffins are truly a versatile and beloved treat in our home, offering endless possibilities for delicious, inclusive baking. If you’re looking to expand your repertoire of safe and scrumptious options, here are some of our other go-to 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

As you can see from this extensive list, our family has a profound affection for muffins – perhaps more than “just a wee bit”! With so many fantastic options, the hardest part is often deciding which delicious recipe to bake next!

How to Make These Peach Muffins Allergy-Friendly (Top 8 Free)

Creating delicious baked goods that accommodate multiple food allergies and dietary restrictions can sometimes feel daunting, but it doesn’t have to be! These peach muffins are specifically designed to be inclusive, ensuring that almost everyone can enjoy a warm, homemade treat. Let’s break down how we make them free of the top 8 allergens:

To make these peach muffins gluten-free and wheat-free: The foundation of any good muffin is its flour. For these gluten-free delights, I highly recommend using my homemade gluten-free blend. Crafting your own blend often proves more cost-effective in the long run, and having a ready-made batch streamlines your baking process, eliminating the need to purchase smaller, pre-packaged mixes frequently. If you’re pressed for time or prefer a commercial option, Bob’s Red Mill 1:1 Baking Flour is a reliable substitute. For those who do not require gluten-free options or do not have a wheat allergy, you can simply use regular all-purpose flour and omit the xanthan gum.

To make these peach muffins dairy-free: This recipe simplifies dairy avoidance, as it naturally contains no dairy products. The richness and moisture in these muffins come from oil rather than butter, making it an incredibly easy allergen to navigate. You won’t miss the dairy one bit!

To make these peach muffins egg-free (and vegan): Achieving the perfect texture and rise without eggs is key for vegan baking. While there are numerous egg replacers available, I carefully select them based on the specific recipe. For these peach muffins, certain alternatives like mashed bananas tend to overpower the delicate peach flavor, and applesauce can introduce excessive moisture, potentially leading to a gummy texture. For optimal results, I find that Ener-G Egg Replacerpowder works wonders, providing the necessary binding and structure without compromising the desired taste or consistency. Remember to use only the powder as directed, not by making a separate “egg” mixture.

To make these peach muffins nut-free (peanut and tree nut free): Ensuring a nut-free environment is paramount for those with severe nut allergies. Happily, all the ingredients specified in this recipe are naturally free of peanuts and tree nuts. As always, for extreme sensitivities, it’s wise to double-check labels for cross-contamination warnings, but the core components are inherently safe for nut-free diets.

To make these peach muffins soy-free: Most common ingredients used in this recipe, such as canola oil, sugar, and gluten-free flour blends (especially homemade ones), are naturally soy-free. By carefully selecting your specific brands for items like gluten-free flour or egg replacer, you can easily ensure these delicious muffins remain entirely soy-free, adding another layer of inclusivity.

I genuinely hope that this simple yet incredibly versatile peach muffin recipe, designed to be free of so many common allergens, brings joy and inclusivity to your table. It’s a wonderful way to ensure everyone in your circle, regardless of their food allergies or dietary restrictions, can enjoy a delicious, homemade treat. Here’s to countless yummy mornings filled with warm muffins, fresh out of the oven, bringing smiles to every face!

Beyond being allergy-friendly, these muffins are packed with flavor. The star, canned peaches, means you get that juicy, sweet peach flavor without waiting for peach season. The cinnamon adds a comforting warmth, perfectly complementing the fruit. But it’s the peach juice from the can that truly elevates these muffins, infusing every bite with an extra layer of peachy goodness and moisture, making them incredibly tender and moist.

For best results and maximum freshness, store these muffins at room temperature, ideally under a clean, loose towel. Their high moisture content means an airtight container can sometimes make them a bit gummy. If you make a large batch, they freeze beautifully for quick grab-and-go breakfasts or snacks.

Lastly, if you’re exploring other muffin flavors and can handle eggs, my friend Dominique at Perchance to Cook has some fantastic Gluten-Free Dairy-Free Blueberry Muffins that you might love. It’s always great to have variety!

Please be sure to share this incredibly adaptable and delicious recipe with anyone who might benefit from an allergy-friendly baking solution!

AND, DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Easy Gluten-Free Vegan Peach Muffins (Top 8 Free Too!)

Yield:
9 muffins

Prep Time:
5 minutes

Cook Time:
20 minutes

Additional Time:
5 minutes

Total Time:
30 minutes

An easy recipe that calls for canned peaches so you can enjoy peach muffins all year round. A dash of cinnamon, and the secret ingredient–peach juice–helps give these a summery taste you’ll love. These Gluten-free Vegan Peach Muffins are free of: wheat, gluten, dairy, egg, soy, peanut and tree nuts making them top-8-free too!

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
1/4 tsp salt
1/2 tsp cinnamon
1 and 1/2 tsp Ener-G egg replacer powder
1 and 1/2 tsp baking powder
1 and 1/3 cup gluten-free flour blend
3/4 cup diced canned peaches*

Instructions

Grease a muffin tin and set it aside. (I find the muffins stick less doing this, than using wrappers.)
Preheat your oven to 350 degrees F.
In a stand mixer with the paddle attachment, add your wet ingredients: oil, peach juices, and vanilla.
Add your sugars and blend.
Next, add your dry ingredients: xanthan, salt, cinnamon, Ener-G egg replacer (you’re just doing the powder, you are not making an “egg” like on the back on the box directions), and your baking powder. Stir to combine.
Add your flour mixture and stir until just combined.
Dice your peaches into bite sized pieces.
Remove the paddle attachment and add in your diced peaches. Gently fold them in with a spoon.
Using a greased 1/4 measuring cup, measure and pour the finished batter into the greased muffin tin.
Bake for 20 minutes, or until middle is set and edges are golden brown.
Remove the muffin tin from the oven and allow muffins to set for five additional minutes in the pan.
After five minutes, turn them out onto a cooling wrack to finish cooling.
As these have a lot of moisture in them, I prefer to only keep a clean, loose towel on top of them, instead of keeping them in an air-tight container, otherwise they can turn gummy.

Notes

I prefer to use peaches that are canned in 100% juice.

Adapted from The Busy Baker

Nutrition Information:

Yield: 9
Serving Size: 1

Amount Per Serving:
Calories: 141Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 95mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 1g