These muffins are a great way to savor the juicy, delicious peaches and nectarines that are in season here now. They are wholesome and filled with nutrition, have very little added sugar because the ripe peaches are so sweet, and they freeze well so you can bake these ahead and pack them as a healthier and extra tasty kid snack option when school starts again soon. Kids love anything that comes in a cupcake shape, of course, and because I sneak both oats and wheat germs in here (which they don't even notice), in addition to loads of fresh fruit and plain, tart whole fat yogurt, these will fill them up and make them happy at the same time. You can also add blueberries, strawberries, sliced banana, or whatever other extra fresh fruit you have on hand and need to use up. This recipe makes about 12-14 muffins.
Ingredients:
1 1/4 cups fresh washed and sliced ripe peaches and nectarines (in a pinch, you could use canned, if you drain them)
2 cups of flour
1/3 cup of packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 cups plain whole fat yogurt
1/4 cup vegetable oil (coconut works really well but others do fine too)
1/4 cup whole oats
1/4 cup wheat germs (optional)
1/4 teaspoon cinnamon
1 pinch of ground nutmeg
1 1/2 teaspoons vanilla extract
3 to 5 tablespoons of water
To prepare:
Preheat oven to 400 degrees F.
Grease muffin cups or line with paper or foil holders (I find the foil wrappers work best in baking and storing.)
Sift flour into a large bowl and add all other dry ingredients, including spices. Mix well with a wooden spoon or spatula. Add oil, yogurt, vanilla and combine well. Gently fold in peaches, adding water as you do, one tablespoon at a time, until the consistency is slightly runny but not too lose. Just right for transferring easily, with an ice cream scooper or ladle, into the cupcake pans.
Bake for about 18 minutes until golden brown and slightly crusty on top.
Serve warm or room temperature. If you freeze any, simply take them out 6-12 hours before you plan to serve them, to thaw. These taste extra delicious with a cream cheese frosting.
Ingredients:
1 1/4 cups fresh washed and sliced ripe peaches and nectarines (in a pinch, you could use canned, if you drain them)
2 cups of flour
1/3 cup of packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 cups plain whole fat yogurt
1/4 cup vegetable oil (coconut works really well but others do fine too)
1/4 cup whole oats
1/4 cup wheat germs (optional)
1/4 teaspoon cinnamon
1 pinch of ground nutmeg
1 1/2 teaspoons vanilla extract
3 to 5 tablespoons of water
To prepare:
Preheat oven to 400 degrees F.
Grease muffin cups or line with paper or foil holders (I find the foil wrappers work best in baking and storing.)
Sift flour into a large bowl and add all other dry ingredients, including spices. Mix well with a wooden spoon or spatula. Add oil, yogurt, vanilla and combine well. Gently fold in peaches, adding water as you do, one tablespoon at a time, until the consistency is slightly runny but not too lose. Just right for transferring easily, with an ice cream scooper or ladle, into the cupcake pans.
Bake for about 18 minutes until golden brown and slightly crusty on top.
Serve warm or room temperature. If you freeze any, simply take them out 6-12 hours before you plan to serve them, to thaw. These taste extra delicious with a cream cheese frosting.
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