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Whole Grain Carrot Peach Muffins
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Peach-filled whole-grain muffins with oat streusel topping and a surprise ingredient for extra flair.
Ingredients:
  • 2 tablespoons butter, slightly softened
  • 0.25 cup rolled oats
  • 1 tablespoon dark brown sugar
  • 1 tablespoon all-purpose flour
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup all-purpose flour
  • 0.5 cup white whole-wheat flour
  • 0.5 cup oat flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.5 cup canola oil
  • 0.5 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups diced peaches
  • 1 cup grated carrots
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin pan with paper liners.
  • In a bowl, blend together butter, rolled oats, dark brown sugar, 1 tablespoon of all-purpose flour, and 1/4 teaspoon cinnamon until crumbly using a fork or your fingers.
  • In a large bowl, combine 1/2 cup each of all-purpose flour, white whole-wheat flour, and oat flour with baking powder, 1 teaspoon of cinnamon, and baking soda. Whisk together until well blended.
  • In a separate bowl, combine oil, sugar, eggs, and vanilla extract using a whisk. Pour this mixture into the flour and fold until just combined, then gently fold in the peaches and carrots.
  • Fill each section of the muffin pan with batter until it is 2/3 full, then generously sprinkle with oat topping.
  • Bake until a toothpick comes out clean, around 15 minutes in a preheated oven. Let cool in the pan for 5 to 10 minutes, then transfer muffins to a wire rack to cool completely.

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