Whole Grain Carrot Peach Muffins recipe

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Ingredients

2 tablespoons butter, slightly softened
¼ cup rolled oats
1 tablespoon dark brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
½ cup all-purpose flour
½ cup white whole-wheat flour
½ cup oat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ cup canola oil
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups diced peaches
1 cup grated carrots

Nutrition Info

213.7 calories
carbohydrate: 22.8 g
cholesterol: 36.1 mg
fat: 12.7 g
fiber: 1.4 g
protein: 3.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 140.2 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

  2. Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.

  3. Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.

  4. Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture, fold until batter is just combined. Fold peaches and carrots in gently.

  5. Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.

  6. Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes, transfer muffins to a wire rack to cool completely.

Recipe Yield

12 servings

Recipe Note

A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.

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