Kalyn's Kitchen

Low Sugar and Whole Wheat Peach Pecan Muffins

(This is an old recipe that has been removed from the blog. I am leaving the printer-friendly version in case anyone was a fan of the recipe.)

(Makes 6 jumbo muffins, 12 regular muffins, or one loaf of bread; recipe adapted from mango muffins from The National Mango Board.)

1/4 cup grapeseed oil (or butter)
3/4 cup sweetener (or sugar)
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

Preheat the oven to 350F/175C. Spray muffin cups (or loaf pan) with non-stick spray. (I used 12 small muffin cups to make these, but you can also make 6 jumbo muffins or a loaf of bread.)

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. (Remember to keep out half of one peach if you’re using small peaches; just eat that half!)

Mix together the oil (or butter) and Splenda (or sugar). Add the pureed peaches, egg, and vanilla.

In a separate bowl, mix together the white whole wheat flour (or white 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 (or loaf pan) with batter.

Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. (This should be baked until a toothpick inserted into the muffins or bread comes out clean.) Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.

I froze most of this batch of muffins and I’ve been reheating them in the microwave for about 1 minute when I want to eat one.

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    18 Comments on “Low Sugar and Whole Wheat Peach Pecan Muffins”

  1. Joy, that's great! So glad you're enjoying the blog.

  2. I found a recipe on your site a while and I loved it! I just revisted your site to get some other awesome ideas! I really love that you have adapted your recipes to be SBD friendly. While I'm not on the SBD, I know the concept well and follow many of these principles in my healty living. I've lost 35lbs since Aug 9th simply by eating right and exercising! I'm taking my family along the way, and this site is helping me do that without the complaints!
    Thank you!

  3. Karina, agreed. I'm not a big fruit eater, but I love peaches.

    Jan, hope you find the white whole wheat. It's fantastic. And glad you like the new recipe index too!A

    Ananda, hope you enjoy the muffins. (I love pecans too!)

    Natalie, I'd start checking the bread after 40 minutes with the toothpick and take it out when a toothpick comes out clean. I don't think it will be too much more than 40 minutes. I think thawed and drained frozen peaches will work for this. Let me know how it turns out if you try it.

  4. I'm going to try to make this as a bread, any idea how long the cooking time should be?

    Also, do you think it would be a problem if i used bagged frozen peaches, I can't find any good ones in the store but I really really really want to make this recipe. Any thoughts?


  5. Never have tried muffins with peaches with pecans my new found love, can't wait to bake 🙂

  6. Looks yummy. I love peaches but will probably have to wait for next season. I am looking forward to heading south for the winter so that I can find the white whole wheat flour. I can't find it anywhere near me in Ontario.

    P.S. – love the changes on the sidebar.

  7. I love peach muffins. Each bite of peach is a little sweet jewel. Lovely.

  8. Thanks Joanne. Glad it was helpful.

  9. Thanks for sharing this recipe! i totally would have been that person who totally forgot that you said the mango muffins could also be peach. They sound delicious!

  10. Dara, my peaches are gone now, but I'm glad I have a few of these still in the freezer!

  11. This is a great way to use the last of the summer peaches. It think it was a good call to take out the lime. Peaches have such a wonderful flavor that I don't think they need any acid to perk them up.

  12. Lydia, I buy King Arthur Flour too, but I have seen other brands in the stores here. Can't remember what they are though.

  13. I'm so glad to have this variation because I'm not a mango lover, but I am a peach lover! Also I'm crazy about the white whole wheat flour; I use King Arthur's. Are there other brands in other parts of the country?

  14. Shane, I love hearing that! Congratulations on the weight loss and the cooking confidence both! Thanks for taking the time to comment, because comments like this really make my day.

  15. Thank you, Kalyn, for sharing your skills & generous spirit in your blog posts and reader replies. Growing up, I didn't have anyone to teach me about cooking. Following your clear recipes, I have not only lost 20 pounds since August, but I have also gained more confidence in myself. Blessings on you & yours!

  16. Meeta, thanks. I know I've nearly missed fresh peach season, and when I made the muffins I took photos thinking I would post it next year when there were peaches, but that was before people asked for the recipe! Maybe someone is lucky enough to have peaches, hope so.

    Katie, I can relate. Before I got my new stove I had an oven that wouldn't keep the temperature constant. You had to keep turning it up, then down, really a mess!

  17. These sound phenomenal! Yesterday I discovered that my oven temperature is suddenly way out of whack, but I'll have to make these as soon as I buy an oven thermometer and get that figured out.

  18. oh wow! this is just perfect. i love the peachyness of the muffins. the last few i bought however were not as sweet so i might have to hold off till next season to make these.