Whole wheat peach muffins are seasoned with ginger, cinnamon and cloves, before being topped with a sprinkling of brown sugar. This recipe uses mashed bananas and apple sauce instead of butter and oil, for a moist muffin without as much fat. This recipe comes to us from Kristi of Veggie Converter.
- 2 1/2 cups whole wheat pastry flour
- 3/4 cup and 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 cup applesauce
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider
- 1 teaspoon vanilla
- 1 1/2 cups banana, mashed
- 1 1/2 cups peaches, skin on, diced
Preheat an oven to 375 degrees. Lightly grease 12 muffin tins with a light layer of oil, shortening or nonstick cooking spray.
Place the whole-wheat pastry flour, 3/4 cup of the brown sugar and baking powder together in a large bowl. Season with the salt, ginger, cinnamon and cloves. Stir to combine, taking care to ensure that all ingredients are evenly distributed.
Place the applesauce, soy milk, apple cider, vanilla and mashed banana together in a separate large bowl. Mix until all ingredients are well distributed.
Add the dry ingredients to the wet ingredients, stirring constantly, until evenly distributed. Fold in the diced peaches.
Using an ice cream scoop or large spoon, fill each muffin cup 2/3rds full with batter. Sprinkle the remaining tablespoon of brown sugar on top of all the unbaked muffins. Bake for 28-32 minutes, or until the muffins are baked through, and enjoy!