Description
Vegan nectarine muffins that are moist, naturally sweet, and topped with a crunchy oat streusel, perfect for a cozy yet fresh breakfast or snack.
Ingredients
Scale
- ½ cup (120 ml) hot water
- 2 tbsp (24 g) chia seeds
- 1 cup (190 g) light brown sugar, packed
- ½ cup (115 g) mashed nectarine, peeled
- ⅓ cup (76 g) vegan butter, melted
- 2 tsp vanilla extract
- 2 cups (230 g) whole wheat flour
- 1½ tsp baking soda
- Pinch of sea salt
- 1 cup (180 g) diced nectarine, peeled
- ½ cup (57 g) chopped pecans or walnuts
- ⅓ cup (33 g) rolled oats
- ¼ cup (35 g) light brown sugar
- 2 tbsp (28 g) cold vegan butter
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a small bowl, mix the hot water and chia seeds and let sit until thickened.
- In a large bowl, whisk together the brown sugar, mashed nectarine, melted vegan butter, and vanilla.
- Whisk the thickened chia mixture into the wet ingredients.
- Add the flour, baking soda, and salt, stirring just until combined.
- Fold in the diced nectarine and chopped nuts.
- Divide the batter evenly among the muffin liners, filling each to the top.
- For the topping, combine oats and brown sugar, then cut in the cold vegan butter until crumbly.
- Sprinkle about 1½–2 teaspoons of topping over each muffin.
- Bake for 24–26 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 24-26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg