Peachy Keen Whole Wheat Banana Muffins

20 Aug

Rarely has a day passed over the past month where my fridge or counter has been devoid of peaches.   We’re in the middle of peach season in Southern Ontario and I’ve been buying them by the basket since the first crop of the season popped up at the end of July.  My peach-a-day habit hasn’t led to taste fatigue but it’s definitely becoming more challenging to finish up an entire basket before the soft flesh starts to bruise and the skin starts to wrinkle.  So when I came across this banana muffin recipe last week calling for berries, I figured I’d swap in chopped peaches for a delightful treat.

With minimal added sugar and no added fat, I was surprised that these muffins turned out as sweet and moist as they did.  The chunks of peach are a pleasant surprise when you bite into the muffin, although the recipe would be just as good with blueberries or raspberries.  My only complaint is that the muffins didn’t rise very well, likely because of the extra liquid that accompanied the chopped peaches when I added them to the batter.

Hidden treasures of peachy goodness

Baskets of Ontario pears were spotted nestled alongside the peaches at the grocery store last week and I’m already drooling as I think of the possibilities.  I could really go for a pear, beet, and goat cheese salad right about now…

Not a perfect looking muffin, but tasty all the same

 

Whole Wheat Banana Peach Muffins
(adapted from Moosewood Restaurant Cooking for Health)

1-1/2 cups mashed very ripe bananas (about 4 bananas)
1/2 cup plain non-fat yogurt
2 large eggs, lightly beaten
1 tsp vanilla extract
2 tbsp honey
1-1/4 cup whole wheat flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup wheat germ
1 cup peeled, diced peaches (about 2 small peaches) or fresh or frozen raspberries or blueberries

  1. Preheat the oven to 375 degrees Fahrenheit.  Lightly oil a 12-cup muffin tin or line it with papers.
  2. In a mixing bowl, stir together the mashed bananas, yogurt, eggs, vanilla, and honey.  In a separate bowl, combine the flour, baking powder, soda, and salt and stir in the wheat germ.  Fold the dry ingredients into the wet mixture just until combined.  Add the peaches and gently fold into the batter (note: if using berries, toss with 2 tsp whole wheat flour to coat  before adding to the batter).
  3. Spoon the batter into the prepared muffin tins and fill to the brims.  Bake for 25 to 30 minutes, until a toothpick inserted in the centre of a muffin comes out clean.  Cool on a wire rack.  Muffins will keep in a well-covered containers for several days.

Makes 12 muffins.  Per muffin: 111 kcal, 1 g fat, 3 g fibre, 22 g carbohydrate, 4 g protein, 283 mg sodium.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: