I like this recipe because it’s wholesome, naturally sweet, and packed with fruit. I enjoy how the chia “egg” binds everything together without eggs, and I really appreciate the contrast between the tender muffin base and the crisp oat topping. These muffins always feel satisfying without being heavy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the muffin base
1/2 cup (120 ml) hot water 2 tablespoons (24 g) chia seeds 1 cup (190 g) light brown sugar, packed 1/2 cup (115 g) mashed nectarine, peeled 1/3 cup (76 g) vegan butter, melted 2 teaspoons vanilla extract 2 cups (230 g) whole wheat flour 1 1/2 teaspoons baking soda Pinch of sea salt 1 cup (180 g) diced nectarine, peeled 1/2 cup (57 g) chopped pecans or walnuts
For the topping
1/3 cup (33 g) rolled oats 1/4 cup (35 g) light brown sugar 2 tablespoons (28 g) cold vegan butter
Directions
I start by preheating the oven to 350°F and lining a 12-count cupcake pan with liners, then setting it aside.
In a small bowl, I mix the hot water and chia seeds until combined and let it sit to thicken. In a large mixing bowl, I whisk together the brown sugar, mashed nectarine, melted vegan butter, and vanilla extract. Once the chia mixture has thickened, I whisk it into the bowl as well.
I add the whole wheat flour, baking soda, and salt, stirring just until there are no dry pockets left. I then fold in the diced nectarine and pecans until everything is evenly combined. I scoop the batter into the liners, filling each one just to the top.
For the topping, I stir the oats and light brown sugar together. I dice the cold vegan butter and cut it into the oat mixture with a fork until crumbly, sometimes using my fingers to pinch it together. I sprinkle about 1 1/2 to 2 teaspoons of topping over each muffin.
I bake the muffins for 24 to 26 minutes, until a toothpick inserted comes out clean. I let the pan rest on a cooling rack for 5 minutes, then remove the muffins and place them directly on the rack to finish cooling.
Servings and Timing
I make this recipe to yield 12 muffins. Prep time is about 20 minutes, bake time is 24 to 26 minutes, and the total time comes out to roughly 45 minutes.
Variations
I sometimes swap the nectarines for peaches or apricots when they’re in season. I also like using pumpkin seeds instead of nuts for a nut-free option. When I want extra warmth, I add a pinch of cinnamon to the batter or topping.
Storage/Reheating
I store these muffins in an airtight container in the refrigerator for up to 7 days. I enjoy them cold or let them come to room temperature before eating. If I want them warm, I gently reheat them in the microwave for a few seconds.
FAQs
Can I use flaxseed instead of chia seeds?
I use the same amount of ground flaxseed as a substitute, and it works well as a binder.
Do I need to peel the nectarines?
I prefer peeling them because they mash more easily and bake more evenly.
Can I use a different flour?
I sometimes use a mix of whole wheat and all-purpose flour, but the texture may be slightly lighter.
Are these muffins very sweet?
I find them moderately sweet, with most of the sweetness coming from the fruit and brown sugar.
Can I make these muffins gluten free?
I can use a gluten-free all-purpose flour blend, though the texture may vary.
What oil can I use instead of vegan butter?
I use a neutral-flavored oil like canola or vegetable oil when needed.
Can I freeze these muffins?
I freeze them in an airtight container for up to 2 months and thaw them in the fridge.
Why are my muffins dense?
I make sure not to overmix the batter, which helps keep them tender.
Can I skip the topping?
I sometimes leave it off for a simpler muffin, and they still taste great.
Are these muffins good for breakfast?
I love them for breakfast because they’re filling, lightly sweet, and packed with fruit.
Conclusion
I enjoy making these vegan nectarine muffins because they’re comforting, flavorful, and perfect for warm-weather mornings. Every time I bake them, I appreciate how simple ingredients come together into a breakfast muffin that feels both nourishing and indulgent.
