I have been busy in the kitchen with peaches this week. Red Haven peaches are my absolute favorite. Besides having a beautiful color, I think they are especially sweet and delicious, and they are the only peach I use for homemade peach pies. I surprised my husband the other night, and made peach pie for dessert. It’s one of his favorite pies and is something my family really looks forward to every August. It was really good. Especially with some vanilla ice cream on top! I had plenty of peaches left over, so I could have made another pie, but I thought I would make some type of peachy breakfast instead:) These Whole Wheat Peach & Oat Muffins make a wonderful, filling breakfast or snack. My children loved these so much, they talked me into eating them for lunch! This recipe is loaded with whole wheat and oats, but the addition of buttermilk and fresh peaches make these muffins so nice and moist. These are also freezer friendly! Yay! Is it weird that I get so excited about freezer friendly recipes? I just love planning ahead and baking a few batches that leave me with some extras to freeze for later. What peachy recipes you’ve been cooking up lately? I would love to try some great, new recipes before this peach season is over!
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups old fashioned oats
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola oil
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 2 cups fresh peaches,skin removed and chopped
Instructions
- Preheat your oven to 350 degrees.
- Line muffin tins with paper liners and set aside.
- In a Kitchen Aid mixer, combine the flour, oats, sugars, baking powder, cinnamon and salt.
- Mix together.
- Add the butter, oil, eggs, buttermilk and vanilla.
- Stir together until moistened.
- Gently fold in the peaches.
- Fill muffin liners 2/3 full and bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
- Let cool 10 minutes and remove them from the muffin pan and cool on a rack.
- Makes about 20 muffins.
*Linking up at The Taylor House
*Linking up at Fresh Eggs Daily
Beautiful looking peach recipe (OK Nectarine!) Thanks for linking up to From The Farm Blog Hop!We’ve shared yours as one of our peachy favorites this week on From The Farm! Check it out here: http://myhealthygreenfamily.com/blog/wordpress/from-the-farm-blog-hop-is-live-6/
Thanks for sharing and we are looking forward to seeing what you share next week!
Leona from http://www.myhealthygreenfamily.com
From The Farm Co-Host.
Thank you so much Leona! I am looking forward to next week’s party:) Have a good weekend!
Yum, your muffins look fab! I’ve been on a muffin kick lately, maybe it’s the whole get back in school thing. Thanks for sharing, putting this on my to-make list!
Paula recently posted…Fresh Cherry Scones
Thank you Paula! I’ve been on that kick too. I feel like muffins are simple and you can make a whole bunch of them and stock them up in the freezer for later:) It makes me feel really productive!
I actually made peach muffins yesterday but they certainly weren’t as healthy 🙂 Yours look amazing! Pinned =)
Thank you:) I thought with all of the “non- healthy” things I make, I should probably make some muffins that were pretty good for you! Thanks so much for pinning these!