Peachy-Keen Summer Muffins

Dairy-free, gluten-free, and ready within 30 minutes start to finish!

These muffins pack a punch of fiber, potassium, vitamin A, and calcium for only 150 calories.

I personally don't ever feel like taking a bite out of peaches - I just don't like them. But I have been getting peaches (against my will) in a farmer's market bag of mixed produce I receive weekly for 2 weeks now. It seemed unethical for me to toss fresh fruit away that is absolutely in it's prime (peaches peak season are in July and are available from mid-May to early August), so I decided to bake them into some muffins instead.

As I continue to eliminate gluten and dairy from my diet for reproductive health reasons, I found a great and easy recipe that I adapted into what you see below, and the peaches were lovely!

A food processor is what I used for this and gave me a nice and smooth batter- otherwise a powerful blender will likely do the trick - but be sure to save the water from the dates as you may need them to ease the blending of the garbanzo beans and dates.

Yields: 12 muffins

Ingredients

• 15 oz can garbanzo beans, rinsed and drained

• 1 cup pitted medjool dates (about 8 dates)

• 1⁄2 cup rolled oats

• 3 eggs

• 1 teaspoon maple extract

• 1⁄4 cup melted coconut oil

• 1 teaspoon cinammon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/8 cup of maple syrup, honey, or zero-calorie sweetener (can be omitted if you wish)

• 2 large or 3 small fresh peaches, washed and cut into bite-sized pieces. Leaving the skin on is optional - it does cause slight discoloration if left on but tastes just fine!

Method

1. Preheat oven to 350°F.

2. Grease a muffin tin (I used spray-on coconut oil).

3. Place dates in a microwave safe container along with 1 cup of water and microwave on high for 2 minutes. Drain off water, unless using a blender (see next step).

4. Place softened dates and chickpeas in food processor and process until mostly smooth (you will need to scrape down the sides 2 or 3 times). If using a blender, it might be best to use a small amount of the water from warming the dates to ease the blending.

5. Add in the rest of the ingredients (except peaches) and process until a smooth batter forms.

6. Gently stir in peaches.

7. Scoop into greased muffin tin. Top with oats and cinnamon if you wish.

8. Bake for 20-25 minutes or until toothpick comes out clean.

9. Let cool in pan for about 10-15 minutes, then transfer to wire rack to finish cooling.

N U T R I T I O N

Per muffin

• Calories: 150

• Protein: 4 g

• Carbohydrates: 23 g

• Fiber: 3 g

• Fats: 6 g total (4 g saturated + 2 g unsaturated)

• Sugars: 11 g

• Sodium: 233 mg

• Potassium: 256 mg

• Vitamin A: 22% daily values

• Calcium: 36% daily values

Recipe adapted from https://foodandnutrition.org/blogs/stone-soup/easy-delish-flourless-blueberry-muffins/