Whole Wheat Peach Crumb Muffins

I love peaches. I love fruit. I love this whole wheat peach crumb muffin recipe. I was shocked by it’s moistness for being whole wheat. I love that you can freeze the muffins and pull them out for an easy breakfast or snack. And I love that they are good for me.

And you too.

Enjoy.

Whole Wheat Peach Crumb Muffins

Ingredients

2 cups whole wheat pastry flour*

1/2 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups peaches, chopped

1 cup peach yogurt (I used Stonyfield organic)

1/3 cup applesauce

1 egg

1 tsp pure vanilla extract

1/2 tsp pure almond extract

Preheat oven to 400 degrees and lightly spray 12 muffin cups with flour or cooking spray. Combine three tablespoons of brown sugar and three teaspoons of cinnamon in a bowl and set aside for later use. In a mixing bowl stir together all ingredients (minus the peaches) just until blended. Fold in the peaches and pour batter into muffin cups until approximately 2/3 full. Sprinkle evenly with brown sugar and cinnamon mixture.

Bake at 400 degrees for 17-22 minutes or until muffins are slightly browned and spring back up when lightly touched in the center.

Remove muffins from oven and allow them to cool in the tin for approximately five minutes before moving to cooling rack to cool completely.

Makes 6 jumbo or 12 regular sized muffins.

The Facts: (Regular sized muffin) 116 calories, .5 gm fat, 0 gm saturated fat, 0 gm trans fat, 17 gm carbohydrates, 2 gm fiber, 3 gm protein, 123 mg sodium, 8 gm cholesterol.

* 1 1/2 cups whole wheat flour and 1/2 cup unbleached all purpose flour may be used in place of whole wheat pastry flour.

* For added protein, add 2 tbsp ground flax seed and 1-2 tbsp of almond or regular milk to the batter.