Saturday, April 12, 2014

Whole Grain Peach-Banana Muffins

It's about time this special ingredient debuted on my blog. 

That's right.

It's banana time.

In order to honor my blog's title, as well as my lifelong compulsory epithet, I'm going to be doing more banana recipes. After all, bananas are the fruit of life. (That statement may or may not be true, but it sounds cool.)

Whole Grain Peach-Banana Muffins
(adapted from recipe)

1/2 c brown sugar
1/4 c real maple syrup
3/4 c peach yogurt 
2 very ripe bananas, mashed
1/4 c melted butter
1 egg, beaten
1/2 c steel cut oats
1 c flour
3/4 c whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
2 tsp cinnamon
1/4 tsp salt
1 c ripe peach, chopped 

1/2 c chopped pecans
1/2 c whole wheat flour
1/4 c brown sugar
1/4 c butter, melted
1 pinch ground cinnamon

1. Preheat oven to 375 degrees. Coat muffin pan with non-stick baking spray, or use muffin liners. 

2. Mix together brown sugar, maple syrup, peach yogurt, bananas, butter, eggs, & oats until well blended. Allow mixture to sit so that the oats will soften - about 10-20 minutes. Combine dry ingredients in a separate bowl, then add to banana mixture, along with the peaches, until just combined. Fill each muffin cup about 3/4 of the way full. 

3. Mix together topping ingredients. Sprinkle over the top of each muffin until it is used up (you can be generous). Bake the muffins for 20-25 minutes, until a toothpick inserted in the middle comes out clean. 

1 comment:

  1. These were so yummy. As good as they were fresh out of the oven, they were even more delicious the next day! Enjoying muffins without the guilt!