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Peaches and Cream Muffins

Breakfast muffins have never tasted so sweet! Light and flavorful peach muffins with a sweet creamy drizzle utilizes JOI in so many ways.

JOI nut base is used 3 different ways in this recipe. In the batter, cashew or almond nut base keep these muffins tender and fluffy. We also used it to create the creamy drizzle that brings the cream to these peaches and cream muffins.

Another bonus for this recipe is that you can use canned peaches! These sweet breakfast treats can be made year round even if you don’t have access to fresh peaches. Make these on the weekend and enjoy them all week.

[[ recipeID=recipe-8ko1krehw, title=Peaches and Cream Muffins ]]

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Peaches and Cream Muffins

Servings: 12 muffins

Keywords: Baked Goods, Muffins

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins




  • 2 cups 1:1 gluten free flour or all purpose flour
  • 3/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup JOI cashew or almond base
  • 1 cup prepared JOI cashew or almond milk
  • 1/2 cup grapeseed oil
  • 2 tsp vanilla extract
  • 1 cup diced peaches from a can
  • ½ cup syrup from the can of peaches
  • 3 tablespoons JOI nut base
  • Powdered sugar or coconut sugar


  1. Preheat your oven to 350 degrees
  2. Line a muffin tin with 12 cupcake liners
  3. In a large bowl combine the dry ingredients and whisk.
  4. Stir in the egg, JOI nut base, prepared JOI milk, oil, vanilla and stir well.
  5. Add in the diced peaches and stir.
  6. Using a 2 tablespoon cookie scoop, scoop the batter into the muffin tins.
  7. Bake for 25 minutes or until you can stick a knife in and it comes out clean.
  8. In a small mixing bowl combine the peach syrup from the can, JOI nut base, and powdered sugar or coconut sugar. Whisk.
  9. Drizzle the sauce over the muffins and enjoy.