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Saturday, August 15, 2015

Peach oat muffins



Peach oat muffins

It is peach season in our neck of the woods (well, most of the state.  Our peaches have been on the market for a while)  But they are super sweet this year, and I have been eating them almost daily.  My kids are not the worlds biggest fans of peaches, but when I put them in a muffin, that changed.  They downed two each.  And considering how healthy they are, with no added oil or fat, I am happy to supply them.
One thing that is great about these muffins, is that they are not sickening sweet.  Instead the peaches and some maple syrup add just the right amount of sweetness.  Another reason I don't mind giving my kids more than one.  You will see just how easy these are to make and they will last a few days in an air tight container. 
 Ingredients: (Makes 1 dozen muffins)

Preheat oven to 350*

Dry
2c whole wheat pastry flour
1/2c oats 
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. kosher salt (optional)
1/2 tsp. ground cinnamon 
2 tablespoons ground flax
(mix together with a whisk in a large bowl, make sure everything is well incorporated)

Wet
1c unsweetened apple sauce
1/4c plant milk (I used cashew milk)
1/4c maple syrup
1 tsp. vanilla
2 medium, ripe peaches, peeled and cut into 1/2 inch chunks.  (you can keep the peel on if you want, I found they turn black when baked in the muffins, but it doesn't change the flavor at all.)


After mixing all the dry ingredients in the bowl, add the chopped peaches.  With a large spatula, mix into the dry ingredients.  This will keep the peaches from sinking to the bottom of the muffin.
Add the wet ingredients and just mix until everything is moist.  Do not over-mix, it will make them tough.  Let sit for 5 minutes.
While they are sitting,  line a muffin tin with muffin/cupcake liners.  
Scoop with a medium sized ice cream scoop (about 1/4 cup) well rounded, into each liner.  Distribute any remaining over the 12 muffins. 
Place in hot oven and bake for 22-25 minutes, or until they are golden brown and a toothpick comes out clean.
Remove from oven and place the muffins on a cooling rack.  Let cool enough to handle, or all the way.  

Serve for breakfast or as a mid day snack.
You can feel good knowing the ingredients are good for you!
I hope you enjoy!!


8 comments:

  1. If you didn't use old fashioned oats, what did u use? Oat flour or quick oats?

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    1. I apologize for the confusion. Yes, old fashioned oats are fine. There was some confusion on my part. I have been buying my oats in bulk for so long, and they sell them as quick oats, oats, and old fashioned. I assumed that was the way it was. Now, I have investigated further, and old fashioned are the oats of choice for this recipe. Thank you for bringing it to my attention. :)

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  2. These sound wonderful.....want to make a big batch. Should they freeze OK?>

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  3. It is winter and there are no fresh peaches. Can I use canned and if so, what would be the measurement? Or should I use frozen? What would be the quantity measurement ? Thanks...

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    Replies
    1. Yes, you can use frozen peaches. Just let them thaw. I would use about 1-1 1/2 cup. :)

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    2. Yes, you can use frozen peaches. Just let them thaw. I would use about 1-1 1/2 cup. :)

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