Vegan Nectarine Muffins
Delicious, breakfast muffins made with Summer-y nectarines, and buttery oat crisp topping! Vegan, soy-free
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350F and line a 12-count cupcake with liners and set aside.
In a small bowl, mix hot water and chia seeds until combined then set aside to thicken. In a large mixing bowl, place brown sugar, mashed nectarine, vegan butter, and vanilla extract. Whisk until combined, then add chia “egg” once thickened and whisk again.
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Continue Reading at Veganyackattack →Chef's Notes
Chia seeds - this is to make a gel or "egg" for binding. You can also use the same amount of ground flaxseed in its place.Nectarines - I use both mashed and diced nectarines to impart more flavor without having to cook down a syrup. I prefer to peel the fruit because it makes it easier to mash, and bakes more evenly.Light brown sugar - If you don't have light brown sugar, use half cane sugar and half dark brown sugar. Coconut sugar will also work, but it won't be as sweet.Vegan butter - Neutral flavored oil will also work here. The vegan butter I use is not unsalted so I don't add much extra salt to this recipe.Pecans/Walnuts - if you have a nut-allergy you can omit these or use pumpkin seeds instead.
Notes
Chia seeds - this is to make a gel or "egg" for binding. You can also use the same amount of ground flaxseed in its place.Nectarines - I use both mashed and diced nectarines to impart more flavor without having to cook down a syrup. I prefer to peel the fruit because it makes it easier to mash, and bakes more evenly.Light brown sugar - If you don't have light brown sugar, use half cane sugar and half dark brown sugar. Coconut sugar will also work, but it won't be as sweet.Vegan butter - Neutral flavored oil will also work here. The vegan butter I use is not unsalted so I don't add much extra salt to this recipe.Pecans/Walnuts - if you have a nut-allergy you can omit these or use pumpkin seeds instead.
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