Total Time
28mins
Prep 10 mins
Cook 18 mins

This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix together dry ingredients, stir in oats and peaches.
  3. Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
  4. Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
  5. Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
  6. Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
  7. If using blueberries use about 1 1/2 cups.
Most Helpful

5 5

I used the canned peaches and full measure of the spices, they turned out to be a pure delight. Even super picky DH ate 2 and said that he'll be back for more after dinner. Aside from using Splenda for the sugar I just followed the recipe on down and couldn't be more pleased with the result. Great texture and flavor, what more could you ask?

5 5

I am so pleased with how these turned out! I was a little skeptical about combining the warm fall spices and peaches, but they came out great. I used the low end of spices for these and next time I won't be shy about adding more. I used 1 cup white wheat and 1 cup spelt flours, and the combination led to a healthy muffin with a gorgeous fluffy texture. I used fresh peeled peaches (about 1 1/2 c), and used almond milk instead of cow's milk. I got 17 muffins out of the recipe, which makes these great for freezer cooking! Thanks for posting :). Made for ZWT 8: The Wild Bunch.

5 5

I made these this morning with peeled fresh peaches, 2 tsps of almond extract, 1 tsp of vanilla, and 3/4 cup 100% maple syrup substituted for the sugar (I don't eat white sugar). They are delicious!