Sugar-Free (or Not) Peach and Vanilla Muffins

Ingredients

• 1 tablespoon agave nectar (or sugar, optional)
• 2 tablespoons almonds chopped
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 teaspoon ground flaxseed 
• 2 teaspoons juice of lemon 
• 2 large peaches chopped ( 2 cups, )
• 0.3 teaspoon salt 
• 0.5 cup sugar substitute 
• 1.3 cups soy milk unsweetened
• 1  vanilla pod split
• 2 teaspoons vanilla extract 
• 2 tablespoons water 
• 2 cups flour gluten-free whole wheat white (or baking mix)

Equipment

• bowl
• oven
• knife
• whisk
• mixing bowl
• toothpicks

Directions

1. Mix with agave nectar (optional) and set aside. In a medium mixing bowl, mix the ground flax seed with the warm water. Slit the vanilla bean open and scrape the seeds from the middle with the back of a knife.
2. Whisk the seeds into the flax mixture and save the vanilla bean for another use. (Try storing it in sugar to make vanilla sugar.)
3. Add the vanilla extract, lemon juice, and soymilk to the flax mixture and whisk well to combine. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar or substitute.
4. Mix well.
5. Add the liquid ingredients and stir just until combined; batter will be thick. Fold in the peaches, making sure they are distributed throughout the batter. Fill each muffin cup to within 1/2-inch of the top. Smooth the top of each muffin and, if desired, sprinkle with chopped almonds.
6. Bake until a toothpick comes out clean, about 15-20 minutes. Allow to cool before serving.