You can make these tasty muffins once and munch on them for days. I even like to double the recipe to make a second batch to keep in the freezer.
Technique tip: Adding apple cider vinegar to vegan baking with baking soda helps make your baked goods fluffy and light.
Swap option: Use other season fruit when peaches aren't available or in season. Pear, apple, persimmon, mango, berries, or even other stone fruit work well.
Preheat the oven to 350°F. Line the cups of a muffin pan and set aside.
For the crumble topping:
In a small bowl, mix together the flour, sugar, pecans, cardamom, and oil until well combined. Set aside until ready to use.
For the muffins:1.
In a large bowl, stir together the flaxseed meal and 2 tablespoons water. Set it aside to thicken for at least 3 minutes.2.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, and salt.3.
Add the soymilk, oil, vinegar, and vanilla to the bowl with the flaxseed meal mixture and whisk well to combine. Pour the wet mixture into the dry and stir together until just combined. Do not over mix. Gently fold the chopped peaches into the batter.4.
Spoon the batter into the muffin cups, filling each one halfway. Sprinkle about 1 tablespoon of the topping on each muffin. Bake for 30 minutes, or until a toothpick comes out clean.5.
The muffins will stay fresh for up to 2 days in an airtight container, or up to a month in the freezer.