Take a bite into this summer stone fruit muffin to find the sweet flavors of peach and cherry melting in your mouth. They are plant based made with oat milk, cashew yogurt, and flour. Give these muffins a try. —Kaitlin Gooding
all purpose flour
cashew vanilla yogurt
In This Recipe
Preheat your oven to 350 degrees fahrenheit and fill a muffin tin up with 12 cups.
In a medium sized bowl add your dry ingredients for the muffins. Add in the flour, baking powder, sugar, cinnamon, and salt together and mix well.
Dice your peaches and cherries into small pieces and add to your dry ingredients.
Add in the yogurt and milk and stir until all the ingredients are well combined.
Spray the muffin cups with a non stick oil and begin to evenly pour the batter into them.
To make the topping add all the ingredients together and mix well until it is slightly chunky and crumbles. Lightly sprinkle each muffin with the toppings. You can add extra peaches for toppings, but this is optional.
Add the muffins into the oven and let cook for 20-25 minutes or until lightly browned. Remove them once they are finished cooking and let cool slightly before serving. Enjoy the aromas from the oven, teasing your guests with the smells of what is to come.
Drizzle honey on top and serve to your guests to enjoy. Basque in the kitchen aromas as you pull these muffins out of the oven.