Quick & Easy Whole Wheat Peach Muffins – Healthy Breakfast – No White Sugar – No Butter

These easy vanilla-scented whole wheat peach muffins are superbly light, fluffy, and very delicious.

The beautiful fruity batter of these muffins is delicately laced with lovely sweet and sophisticated vanilla flavor. Plus, these whole wheat peach muffins have the warmth of ginger and cinnamon that goes well and compliments the peaches nicely.

This recipe includes no butter and no white flour, and does not contain refined sugar. It is chock-full of juicy peaches. Plus, they only take about 25 minutes to make from scratch.

It is a single bowl whole wheat peach muffin recipe, which is super easy and simple enough to make in the morning for breakfast, or in brunch.

Once you try these easy, healthy, one bowl whole wheat peach muffins, I bet you will never use another muffin recipe.

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Makes: 9 Large Muffins
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INGREDIENTS FOR PEACH MUFFINS:

☛ 1 1/2 cups (195 grams) whole wheat flour (you can also use all-purpose flour)
☛ 2 teaspoons baking powder
☛ 3/4 cup (150 grams) brown sugar (white sugar can also be used)
☛ 1 teaspoon ground ginger
☛ 1 teaspoon ground cinnamon
☛ 1/2 teaspoon salt
☛ 1/3 cup (80 ml) vegetable oil
☛ 2 medium-sized eggs
☛ 1/3 cup (80ml) milk, plus 20ml more if needed (you can use 1.5% or whole milk)
☛ 1 1/2 teaspoons vanilla extract
☛ 1 1/2 cups peach, pit removed and chopped

FOR SUGAR TOPPING FOR MUFFIN TOPS:

☛ 2 tablespoons brown sugar
☛ 1/2 teaspoon ground ginger
☛ 1/2 teaspoon ground cinnamon

PREPARE BATTER:
1. Heat oven to 375 degrees F (190°C).
2. Line nine standard-size muffin cups with paper liners. To make sure that the muffin tops don’t stick to thpan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
3. In a large mixing bowl, whisk eggs and oil.
4. Then add milk, vanilla extract, and whisk again to combine well.
5. In the same bowl, sift together whole wheat flour, salt, ground ginger, ground cinnamon, and baking soda.
6. Add 3/4 brown sugar and whisk until well blended.
7. The batter should be thick yet scoop-able. So you can add some more milk if needed (I added 20ml more milk here).
8. Once the batter is ready, add the chopped peaches and fold gently.

PREPARE SUGAR TOPPING:
1. In a small mixing bowl, add ground ginger, ground cinnamon, and brown sugar.
2. Mix well until combined. Keep it aside.

BAKE PEACH MUFFINS:
1. Heap the muffin batter into the prepared muffin cups; the cups should be very full. So fill the cups full with the batter, or until the batter comes to the tops of the paper liners.
2. Add 2-3 tablespoons of water to the 3 empty muffin cups. Adding water to empty cups helps the muffins bake evenly.
3. Lightly sprinkle sugar toppings on top of each muffin.
4. Bake muffins 18 to 20 minutes or until they’re golden, risen high. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
5. Remove the muffins from the pan, and cool them completely on a wire rack.
6. Enjoy them warm or at room temperature.

STORING:
1. To store, place them in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminium foil. After wrapping, store them on the counter for 3 days; or in the fridge for up to 5 daysYou can have them cold, or if you like warm muffins, then just pop them in the microwave for 20 seconds.
2. These muffins can also be stored in the freezer for up to 3 months.

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Soundtrack: Whiskey on the Mississippi by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/4624-whiskey-on-the-mississippi
License: http://creativecommons.org/licenses/by/4.0/