Peach Muffins

peach muffins-2

peach muffins

 

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

 

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

 

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

peach muffins

 

 

peach muffins-2

peach muffins-5

 

Peach Muffins

Ingredients

  • 3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup oil
  • 1 1/2 cups plain yoghurt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon optional
  • 2 large or 3 small peaches diced
  • Almond crumble:
  • 3/4 cup almonds*
  • 3/4 cup flour
  • 3/4 cup softened butter
  • 3/4 cup brown sugar*
  • 1/2 teaspoon cinnamon optional
  • *you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).
  3. In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.
  4. Combine wet ingredients with dry ingredients and mix in peaches.
  5. Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.
  6. In a medium bowl using fork or your hands mix all crumble ingredients.
  7. Top muffin batter with generous amount of almond crumble.
  8. Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.
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Whole Wheat Banana Nut Mini Muffins

DSC_3555

DSC_3555

 

 

When you have some bananas that are getting a little bit too ripe,it’s just perfect to bake a batch of fresh healthy muffins.They are wholesome with whole wheat flour,chopped walnuts,mashed bananas and chia seeds.They are perfect for breakfast with little bit of softened butter and a cup of coffee of course .They store well for couple of days when wrapped in plastic wrap and also freezer friendly.

Whole Wheat Banana Nut Mini Muffins

Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup chia seeds
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup plain yoghurt
  • 1 tablespoon vanilla extract
  • 3 large bananas mashed
  • 1 1/4 teaspoon baking powder
  • 3 tablespoons avocado oil ( vegetable oil will work also)
  • 1/2 cup chopped walnuts
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray mini cupcake pan with nonstick cooking spray.
  3. In a mixing bowl,whisk together flour,salt,baking powder,cinnamon and chia seeds.
  4. In another mixing bowl,whisk together sugar and egg.
  5. Whisk in mashed bananas,vanilla,oil,and yoghurt until well combined.
  6. Gradually add dry ingredients to wet ingredients.
  7. Fold in chopped nuts.
  8. Divide batter evenly into prepared mini cupcake pan.
  9. Sprinkle some chopped nuts and oatmeal on top if desired.
  10. Bake for 12-13 minutes.
  11. let cool completely.
  12. Dust with powdered sugar.
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