Preheat oven to 350°F. Lightly coat a 12-cup nonstick muffin pan with cooking spray; set aside.
Place the peaches into the 40-oz Master Prep Bowl. Pulse to finely chop, using short pulses. Remove peaches and set aside.
Place the lemon juice, oil, milk, yogurt, vanilla, and egg into the 40-oz Master Prep Bowl. Pulse until smooth, using long pulses.
Add the sugar, flour, baking powder, flaxseed, and salt to the 40-oz Master Prep Bowl and pulse until combined, scraping bowl as needed. Do not overmix. Carefully remove blades and fold in the chopped peaches with a spatula.
Scoop the mixture into the prepared muffin pan, filling 3/4 full. Bake for 30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool before serving.
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