These muffins are easy to make, and are bursting with flavor from the fresh peaches and cinnamon sugar topping.
2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons golden flax meal
1 tablespoon baking powder
Pinch fine sea salt
1 cup plus 2 tablespoons soymilk
⅓ cup canola oil
1 teaspoon pure vanilla extract
1 to 2 ripe peaches, peeled, pitted and cut into slices
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners or grease the pan well with vegetable shortening or non-stick spray.
In a large bowl, combine the flour, sugar, flax meal, baking powder and salt, mixing well.
In a measuring cup or small bowl, whisk together the soymilk, canola oil and vanilla, whisking until smooth. Add to the flour mixture, stirring just until mixed. Fold in the peaches. In a small bowl, mix together the 2 tablespoons sugar and ¼ teaspoon ground cinnamon. Sprinkle over the tops of the muffins.
Scoop the batter into prepared pan, diving the batter evenly among the 12 cups, filling them ¾ of the way full. Bake in the preheated oven for 25 to 30 minutes, or until the muffins are puffed and a tester inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, and remove to a rack to cool to room temperature.