Ingredients for Peach Oatmeal Muffins
- 1 ½ cups fresh or frozen peaches, mashed (or 1 ½ cups blueberries + ¼ teaspoon ground cloves)
- 1 ½ cups whole wheat pastry flour
- Sugar
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (or more, to taste)
- Nutmeg
- Ground Ginger
- Oatmeal
- 2 large eggs
- Milk
- Oil
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How to Make Peach Oatmeal Muffins
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat pastry flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, gently mash the peaches.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the mashed peaches.
- Fill each muffin liner about 2/3 full.
- Bake for 28 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
63g
Fat
7g
Carbs
12g
