These delicious, nut- and lactose-free peach muffins are the perfect dessert, baking or tart treat made with all purpose flour, granulated sugar, brown sugar, eggs and sunflower oil!
Special diets: Vegetarian | nuts-free | lactose-free |
️Allergens: not vegan | gluten | eggs | soy |
⏱ 41 mins – easy
🍽 12 servings – 248 kcal per serving
| Serving
71g |
Fat
12g |
Sat. fat
1g |
Sodium
215mg |
| Carbs
31g |
Fibers
1g |
Sugars
18g |
Proteins
3g |
INGREDIENTS
- 1½ cups all-purpose flour
- ¾ tsp salt
- ½ tsp baking soda
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ tsp cinnamon
- 2 eggs
- ½ cup sunflower oil
- ½ tsp vanilla extract
- ¼ cup almonds
- 1¼ cups peaches
- ½ oz cooking spray
TOOLS
- 1 bowl
- 1 fork
- 1 knife
- 1 mixing bowl
- 1 oven
- 1 muffin tin
- 1 peeler
- 1 spoon
- 1 whisk
STEPS
Crack the eggs into a bowl and beat with a fork to get beaten eggs.
Chop the almonds.
Peel the peaches with a peeler.
Cut the peeled peaches in half.
Stone the peach halves with a spoon.
Chop the peach halves.
Put the all-purpose flour, salt, baking soda, granulated sugar, brown sugar, and cinnamon in a mixing bowl. Whisk for 2 minutes. Then add the beaten eggs, sunflower oil, and vanilla. Whisk for another 2 minutes. Then add the chopped almonds and chopped peaches and whisk to get a batter.
Preheat the oven to 350°F for 15 minutes.
Spray a muffin tin with cooking spray. Pour the batter into the muffin tin (2/3 full) and place in a hot oven. Bake for 25 minutes. Then turn off the heat and remove from the heat.
It’s ready to be served !
