Low Sugar and Whole Wheat Peach Pecan Muffins

Ingredients

• 1/4 cup grapeseed oil, or butter
• 3/4 cup sweetener of your choice
• 4 large or 4 1/2 small ripe peaches
• 1 egg, beaten
• 1 tsp. vanilla
• 1 1/2 cups white whole wheat flour, or white flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 cup chopped pecans

Directions

1. Heat the oven to 350F/175C. Coat your muffin cups or loaf pan with non-stick spray. You can use 12 small muffin cups, make 6 jumbo muffins, or bake the batter as a loaf of bread.
2. Pit, peel, and dice all the peaches. Puree 2/3 of the peaches, and set aside the remaining 1/3 as diced fruit. If you are working with small peaches, hold back 1/2 of 1 peach and just enjoy that bit separately.
3. In a mixing bowl, combine the oil or butter with the Splenda or sugar. Stir in the peach puree, beaten egg, and vanilla.
4. In another bowl, whisk together the white whole wheat flour or white flour, baking powder, baking soda, and cinnamon.
5. Pour the wet mixture into the dry mixture, then stir gently just until the batter comes together.
6. Chop enough pecans to measure 1 cup, then fold the diced peaches and chopped pecans into the batter.
7. Spoon the batter into the prepared muffin cups or loaf pan.
8. Bake for about 37 minutes if using small muffin cups, or about 40 minutes for large muffin cups or a loaf pan. The muffins or bread are done when a toothpick pushed into the center comes out clean.
9. Cool before eating, allowing 30 minutes for small muffins or 1 hour for large muffins or bread.