Have you noticed a theme lately? Apparently I love baking with whole grains, fruit and my bestest baking buddy, Jax!
Don't mind the sweaty hair. We had just come in from playing outside and this kid knows how to play hard!
I was getting ready to go out of town for the week for work, so I wanted something wholesome and easy for Jax to have for breakfast. I figured some muffins would fit the bill. We have been on a peach kick lately, so I figured we might as well go with it. He loves them and anything we have put them in so far. Plus we got to make them together which meant a little extra mommy-son bonding time before I left.
They came out really moist and plenty fluffy. They weren't heavy like you might think a whole grain muffin would be. Plus the whole wheat flour and oatmeal really complimented the maple syrup we used to sweeten the batter. The result was even better than I had envisioned. Matt, Jax and I each had one right out of the oven. Matt even had a second one (those of you who know Matt know that is really saying something!) The rest were ready each morning for a grab and go breakfast while mommy was gone.
Whole Grain Maple Peach Muffins
makes 12 muffins
1/2 cup butter, melted
1 1/3 cup plain yogurt
1 large egg, beaten
1/2 cup maple syrup
1 cup old fashioned oatmeal
1/2 tsp salt
2 tsp baking soda
1 cup whole wheat flour
1 large peach, chopped
- Preheat oven to 400 F and grease a muffin pan.
- In a large bowl, mix together butter, yogurt, eggs and maple syrup until well combined.
- Stir in the oatmeal, salt and baking soda until well mixed.
- Stir in peach pieces and whole wheat flour until just combined.
- Spoon into muffin pan.
- Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.