Ginger Peach Muffins (Nut-Free, Soy-Free)


Thanks to Sarah at No Whey Mama for this yummy recipe and photo!

Ginger Peach Muffins


3 cups flour (white, wheat, or a blend)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
3 eggs, lightly beaten
2 cups sugar
3 cups peaches, peeled, pitted, and chopped
2 tablespoons crystallized ginger, chopped

Preheat the oven to 400 degrees. Grease or line 24 muffin cups.

In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moistened. Fold in the peaches and ginger. Spoon into the prepared muffin tins. Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pans for a few minutes before placing them on wire racks to cool completely. Makes 24 muffins.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply