Full of fresh peaches and containing Greek yogurt for protein, these light and fluffy whole wheat muffins are good for a quick on-the-go breakfast. 🙂
I post so many muffin recipes that I have seriously thought of renaming my blog and just specializing in muffins. Today’s recipe is one that I tested a few weeks ago, and am planning to make again today. Casey informed me that they taste like peach cake, which, considering the ingredients as a whole are on the healthy side, is definitely a success in my mind. Who doesn’t love protein filled, whole wheat muffins that taste like peach cake? Anyone?
Meanwhile, I’m over here slicing frozen peaches and wishing that fresh peaches were available this time of year. The ones at the grocery store right now aren’t very exciting, and I love fresh peaches straight from the orchard! They make the most delicious preserves and cobblers.
My family had a peach tree for awhile when I was young, but unfortunately the worms always seemed to get to those peaches before we did. I learned very quickly to be careful biting into a piece of fresh fruit right off the tree. You never knew what you might get in addition to the peach. I’m pretty sure I ingested some worm parts on more than one occasion.
Ah, well. More protein, right?
Hopefully I haven’t ruined your appetite.
Peach Cobbler Muffins
- 2 cups whole wheat flour
- 3/4 cup almond flour (or unbleached all purpose flour)
- 1 cup Sucanat (whole cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup olive oil
- 1 3/4 cups plain Greek yogurt
- 2 teaspoons almond extract
- 1 1/2 cups roughly chopped peaches
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups and set aside.
In a large bowl, stir together flours, Sucanat, baking powder, baking soda, and salt. Add eggs, applesauce, olive oil, Greek yogurt, and almond extract, and mix just until well blended. Gently fold in chopped peaches. Divide batter evenly between prepared muffin cups, filling each about 3/4ths full.
Bake for 15-20 minutes or until turning golden around the edges. Let cool for 5-10 minutes in pans before removing to cool completely on wire racks.
~K in the Kitchen