Vegan peach and pecan smoothie muffins

Vegan peach and pecan smoothie muffins

By
From
Recipes From a Normal Mum
Photographer
David Loftus

These were made with the boys when a vegan friend was coming for dinner. I had low expectations; such is my dairy addiction when baking. And yet they were light and sweet and delicious. Perfect served warm with vegan ice cream or cold as a treat with a cup of tea. They’re low maintenance, as they don’t mind being beaten well in some places and little in others. These have become a staple in our house.

Ingredients

Quantity Ingredient
190g plain flour
135g caster sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
70g pecans, roughly chopped
410g tinned peach slices
or 3 fresh peaches, stones and skin removed
80ml vegetable oil
1 teaspoon vanilla extract

Method

  1. Preheat the oven to 180°C and fill a 12-hole muffin tin with cases. In a large mixing bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt and pecans. In a separate bowl, whizz the peach slices, oil and vanilla together with a handheld mixer until smooth. Stir the peach mixture into the dry ingredients until combined.
  2. Spoon into the cases equally until just over half full and bake for 25–30 minutes until risen, brown, and a toothpick comes out of the middle of the muffins clean. Remove from the tin and leave to cool on a wire rack.
Tags:
Great British Bake Off
Holly
Bell
Mum
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