Tuesday morning I woke up with a yen for muffins. Muffins are not regular guests in our household, although I enjoy them. I don’t have great muffin pans and (as you will tell in the pictures) I am a messy muffin-maker. Also, a lot of times my muffins mold before they get eaten, because Mr. V is not a big Muffin Man.
I do enjoy muffins when we have them, though, and there was no way around it: Baby Boy was craving muffins.
I was inspired by Amy’s peaches-and-cream muffins but limited to what I had in our pantry and fridge. I started with a blueberry muffin recipe, subbed peaches, made my own more-whole-food adjustments, and then thought a sprinkle of granola on top might add some crunch and interest.
They turned out delicious.
Peachy Granola Muffins
Makes 12 muffins
3/4 cup milk
1/4 cup melted butter or coconut oil
1 egg
2 cups whole wheat flour
1/2 cup sugar (or your choice of sugar alternative, such as maple syrup, sucanat
2 tsp. baking powder
1/2 tsp. salt
1 large fresh peach, diced (skin on is fine)
1/4 cup granola, any kind (I’ve used Bear Naked maple pecan or Crystal’s Lazy Granola)
Preheat oven to 400F. Grease muffin pans.
Mix first seven ingredients together until just combined (milk through salt). Fold in peaches.
Divide batter into 12 muffin cups. Sprinkle each with a little granola.
Bake about 20 minutes or until cooked through. Cool on a wire rack.
Added to Tasty Tuesday, Tempt My Tummy Tuesday, Sliced & Diced: Peaches, and Real Food Wednesdays.
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