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.