Ginger-Peach Breakfast Muffins - Forks Over Knives

Ingredients

• 1 cup unsweetened, unflavored plant-based milk
• 1 tablespoon flaxseed meal
• 1 teaspoon apple cider vinegar
• 2¼ cups spelt flour
• ¾ cup evaporated cane sugar
• 1 tablespoon regular or sodium-free baking powder
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¾ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)