I’ve never really been able to say with any amount of conviction that I have a favorite fruit. My preferences seem to go something like this: In the fall, I really love crisp apples and fresh plums. During the spring, I get excited for the beginning of fresh strawberry season. When fresh citrus is being grown down in Florida during the winter, I love juicy oranges and grapefruit. Throughout the summer, I can’t get enough blueberries, raspberries and cherries. And later in the summer, my kitchen counter is overloaded with fresh peaches and nectarines.
Fruit can be an amazing and perplexing thing. I’ve marveled at how much better an apple can taste when in season — crisp and sweet, versus mealy and flavorless in the off-season. Blueberries can be plump and flavorful during their peak, while most of the year they are small and sour. And then there are peaches. You rarely notice them year-round, as they tend to be an overpriced luxury that is not quite worth the expense. They never have that distinct, sweet and juicy peach flavor….until late summer, when they certainly do.
I’ve been obsessing a bit over peaches and nectarines lately. With prices low and abundance high, I can’t help but stock up on amounts that are probably excessive given that there are only two people (and one dog who does not like peaches — one of the few fruits he eschews!) living in our house. Nevertheless, I somehow seem to manage our haul by enjoying peaches and nectarines in every capacity — on oatmeal, in smoothies, as a snack, and in baked goods.
I’m not sure what gave me the idea to combine the sweetness of peaches with the spiciness of gingerbread. Perhaps because I know that ginger and peaches tend to work well together, I thought, why not add some more spices into the equation? I also find that, while delicious, peaches also tend to have a more mild flavor that can balance nicely with something spicier on the palate.
With these muffins, I find that the peach keeps these muffins moist and flavorful, while balancing the spiciness of the gingerbread base. They make a great breakfast muffin or even dessert option and can be kept at room temperature, covered, for a few days. I imagine they would also freeze fairly well, and then can be re-heated to eat. I tested this recipe on Gennaro and my parents and these muffins were met with all-positive reviews. My mom actually claimed that these were “one of the best muffins I’ve ever had!” though I would take this endorsement for what it’s worth — my mom says the same thing about pretty much everything she really likes. At any rate, I hope you enjoy these as much as my family and I did!
Final note: while I did use oil in this recipe — even though I have drastically cut back on oil in my cooking and baking — the entire recipe calls for only two tablespoons. This adds up to about 1/2 teaspoon oil per muffin, or about 20 added fat calories per muffin from oil — making these a relatively low-fat option.
Yield: 12 Muffins
2 cups oat flour, loosely packed*
2 tablespoons arrowroot powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1 cup raw coconut crystals (or coconut palm sugar)
1/2 teaspoon sea salt
1 cup unsweetened dairy-free milk*
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
2 tablespoons olive oil, plus more for greasing muffin tins
Plus: 1 heaping cup diced fresh peaches (about 1 large peach)
*Note: I used Arrowhead Mills Oat Flour. However, this brand is not certified gluten-free. If you’re highly sensitive, have Celiac disease, or are worried about cross-contamination with gluten, please look for certified gluten-free oat flour, such as this one from Bob’s Red Mill.
**I tagged these as soy-free and nut-free, but obviously the use of soy or nut milk will negate either of these tags. That said, I used unsweetened soy milk, though almost any dairy-free milk could work, including coconut, almond or hemp milk. Play around and see which you like best.
1. Preheat oven to 350 degrees. Either gently grease 12 muffin tins with olive oil, using your hands or a paper towel, or line each muffin tin with baking cups.
2. Whisk together dry ingredients in a large mixing bowl.
3. Add wet ingredients to a separate bowl and whisk. Slowly add to dry ingredients and whisk together until combined.
4. Fold in peaches until well-distributed.
5. Pour about 1/3 cup of batter into each pre-greased/lined muffin tin. Place on the middle rack of your pre-heated oven. Bake for approximately 25 minutes, or until muffins are browned on top and bounce back when pressed.
6. Let cool for about 10-15 mintues before gently removing each muffin. I like to use a butter knife to go around the edges and make sure nothing is sticking to the sides, then I’ll gently loosen the bottom and lift the muffin from the top. Let cool on a wire rack until ready to eat.