Low Sugar and Whole Wheat Peach Pecan Muffins
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup grapeseed oil
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
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup chopped pecans
Directions
Preheat the oven to 350F/175C. Spray muffin cups with non-stick spray. Remove seeds, peel, and dice all the peaches, then use 2/3 of the peaches to make puree and keep 1/3 for diced peaches. Mix together the oil and Splenda . Add the pureed peaches, egg, and vanilla. In a separate bowl, mix together the white whole wheat flour , baking powder, baking soda, and cinnamon. Mix the wet ingredients into the dry ingredients and gently combine. Chop enough pecans to make 1 cup chopped pecans, then stir the diced peach pieces and chopped pecans into the batter. Fill muffin cups with batter. Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.