Ginger Peach Blender Muffins
Canyon Kitchen
Cook Time: 15-18 min
Yields: 3 dozen mini muffins or 10 regular muffins
Prep Time: 20 min
Optionals: chia seeds
  • 1⁄2 cup dates, pitted (6 Medjool)
  • 1 medium apple, quartered
  • 2″ piece zucchini (thumb length)
  • 6 tablespoons coconut/olive oil
  • 6 tablespoons aquafaba
  • 1⁄2″ ginger root (thumb tip)
  • 2 tablespoons vanilla extract
  • 1⁄4 cup water
  • 11⁄2 cups spelt flour*
  • 1 teaspoon baking soda
  • 1 tsp cinnamon
  • 3 tablespoons chia seeds (optional)
  • 1⁄2 cup of peaches, nectarines, or other stone fruit, chopped

*gluten-free: use millet/oat flour

  1. Preheat oven to 350°F and grease muffin tins if needed.
  2. In a blender, add dates, apples, zucchini, oil, aquafaba, ginger, vanilla, and water.
  3. Blend until smooth.
  4. In a medium mixing bowl, stir together flour, baking soda, cinnamon, and chia seeds (if using).
  5. Pour wet ingredients into dry ingredients and mix well.
  6. Stir in chopped fruit.
  7. Spoon batter into mini muffin molds. Top each muffin with a thin slice of fruit if you wish.
  8. Bake for 15 minutes. If using aquafaba, bake for 18 minutes. For regular-size muffins, bake for 25 mins or until a toothpick inserted in the center comes out clean.