In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Whisk together thoroughly.

In a medium bowl, mix 1 cup of unsweetened almond milk, ⅓ cup of vegetable oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract until well-combined.

Gently pour the wet ingredients into the bowl of dry ingredients and fold them together with a spatula until just combined.

Fold in about 1 to 1.5 cups of peeled and diced fresh peaches into the batter.

Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or grease it lightly.

Fill each muffin cup with the batter, about two-thirds full, to allow room for rising.

Sprinkle optional chopped walnuts or pecans and turbinado sugar on top for extra texture.

Bake for 20-25 minutes, or until tops are golden brown and a toothpick comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack for another 10-15 minutes.