Peach Muffin Recipe

Ingredients

• 5 small/medium peaches (pitted and skin removed, divided)
• 1.75 cups white whole wheat flour
• ½ cup light brown sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2-3 tablespoons water
• 2 large eggs
• 1/2 cup honey
• 1/2 cups unsweetened, plain almond milk (unsweetened)
• 2 teaspoons vanilla extract
• 2 tablespoons melted coconut oil

Steps

1. 1

   First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.

2. 2

   Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.

3. 3

   Add the other dry ingredients to the medium bowl and mix to combine.

4. 4

   To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.

5. 5

   Add the 1 cup of peach puree to the bowl with dry ingredients.

6. 6

   Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.

7. 7

   Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.

8. 8

   Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.

9. 9

   Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.