{Recipes} Whole Wheat Peach Muffins


After peach picking we had a ton of peaches. We made jam, chutney and ate a bunch, but still had leftovers, so I made some peach muffins to freeze for the winter. I absolutely love having nice, quick things like that in the freezer for when I don’t have much time! I searched and searched for a recipe I was happy with until I came across this one.


  • 2 cups whole wheat flour
  • 1/4 cup ground flaxseeds
  • 2 tablespoon ground cinnamon1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1-1/2 cups pureed ripe peaches
  • 2/3 cup 0% greek yogurt
  • 1/4 cup agave nectar
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla



    1. Preheat oven to 350 and lightly grease a 12 serving muffin tray with coconut oil.
    2. Combine the dry ingredients—cinnamon, baking soda, wheat flour, ground flaxseed and salt in a large bowl. Mix together. In a separate bowl, mix together the wet ingredients—vanilla, vegetable oil, agave, peaches, yogurt, eggs. Slowly stir the wet mix into the dry. Fill muffin tray evenly.
    3. Bake for 25-30 minutes.

These came out much more moist than I expected. They aren’t too sweet or too peachy, though. In the future I might add some chopped peaches in the mix as well so you get some chunks as you eat them. As I was adding the cinnamon I was thinking to myself that it would be too much, but really it was just right! Will certainly make them again!


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