Cardamom Peach Muffins (vegan)

These whole-grain vegan cardamom peach muffins are the perfect treat to enjoy as summer fades into fall. A whole-grain muffin base made with oat and spelt flours is flavored with cardamom and topped with slices of peach that are briefly cooked in a mixture of maple syrup and coconut oil.

There’s nothing like baking up a batch of warm, cardamom-scented muffins to ease the mind and the soul.  Measuring, mixing, pouring.  It all seems so methodical and calming.  It was good to see dirty bowls in my sink and cooling muffins on the counter.  All is right with the world. These muffins were a sort of farewell to summer and a welcome to fall.  I used some late summer peaches that will surely stop trickling into markets soon, and spiced up the muffins with a good bit of warming cardamom.  The scent of cardamom always seems to be reminiscent of cooler temperatures, steamy mugs of tea, and leaves strewn across the ground!

This recipe was inspired by Kim Boyce’s Good to the Grain which is a must for your cookbook collection.  It is a wonderful book filled with endless inspiration so don’t be surprised if there are other posts in the future that mention it.  Kim suggests eating these muffins right away, and I completely agree.  But, if you can’t eat them all the day you make them, keep them in an airtight container on the counter or in the fridge for up to 2 days.

Cardamom Peach Muffins (vegan)

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• Author: Courtney West
• Total Time: 40 minutes
• Yield: 10–12 muffins 1x
• Diet: Vegan

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Description

These whole-grain vegan cardamom peach muffins are the perfect treat to enjoy as summer fades into fall. A whole-grain muffin base made with oat and spelt flours is flavored with cardamom and topped with slices of peach that are briefly cooked in a mixture of maple syrup and coconut oil.

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Ingredients

Units USM Scale 1x2x3x

for the peaches

• 1 large or 2 small ripe but firm peaches, sliced 1/4″ thick
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• 3–4 green cardamom pods

for the muffins

• 1 cup oat flour
• 3/4 cup white spelt flour
• 1/2 cup whole spelt flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• 6 tablespoons coconut oil, melted
• 3/4 cup plain non-dairy milk
• 1/2 cup plain vegan yogurt
• 1/4 cup unsweetened applesauce

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Instructions

Preheat your oven to 350 degrees and grease a 12 cup (or larger) muffin tin with cooking spray or coconut oil.  Make the peaches first. Combine the coconut oil, maple syrup, and cardamom pods in a sauce pan over medium heat.  Stir to combine and cook until the syrup mixture starts to bubble.  When it bubbles, add the sliced peaches and gently toss them to coat them in the syrup.  Remove the peaches from the heat and set aside.

Sift all of the dry ingredients for the muffins into a large bowl and whisk to combine.  In a separate bowl, whisk together all of the wet ingredients until smooth and combined.  Add the wet ingredients to the dry and gently stir with a spatula until the batter just comes together.

Fill the muffin cups about 2/3 full with the batter then place 2 peach slices on top of each muffin, gently pressing them into the batter a bit.  You can spoon a bit of the leftover syrup over the peaches if you want.  Bake the muffins on the middle rack for about 25-27 minutes, rotating the pan halfway through the baking time.  The muffins will be ready when the bottoms are golden and the edges of the peaches are caramelized.  Cool the muffins in the tin until you can comfortably remove them, then cool completely on a wire rack.

Makes 10-12 muffins.

Notes

• If you aren’t able to find peaches, any other stone fruit would work just as well.  Or, if you are in a bind, you can use thawed and drained frozen peaches.
• Make sure your cardamom is somewhat fresh or else you won’t get the same lovely flavor from it.  If you don’t have whole cardamom for the peaches, you can either omit it altogether, or use a pinch of ground cardamom.
• Recipe slightly adapted from Good to the Grain by Kim Boyce.

• Prep Time: 15 minutes
• Cook Time: 25-27 minutes
• Category: Dessert