Sunday, June 12, 2011

Strawberry Peach Muffins

Delicious, healthy and vegan muffins using summer fruit.   This recipe can also be made as a bread in a loaf pan (cooking time will be doubled).   I prefer making them as muffins because they're already portioned and freeze better this way.

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Makes 12 muffins


1 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Quick Oats
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
2/3 cup Sugar
1/4 cup Vegan Butter (like Earth Balance), softened
1/2 cup Unsweetened Applesauce
1/3 Unsweetened Soy Milk
1 tsp Vanilla Extract
1/4 cup Pecans, finely chopped
1 Large Peach, peeled and diced small
1 cup Fresh Strawberries, hulled and diced small

Pre- heat oven to 350 degrees.  Lightly grease a muffin pan, set aside.

Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.

In another bowl add sugar, butter, applesauce, soy milk, vanilla, and pecans.  Whisk together until mixed.   Add dry ingredients to this and stir until just combined (you don't want to over mix).  Gently fold in the fruit.  Batter will be thick.

Spoon into muffin tins and bake for 20-25 minutes.

Nutrition Info: 165 calories, 6g fat, 2g fiber, 3g protein


- In lieu of oats you can use another 1/2cup of whole wheat flour or if you have rolled oats I'd recommend giving them a a few pulses in the food processor.
- You can substitute light brown sugar for half sugar
- For the applesauce I recommend buying a pack of the individual cups which are 1/2 cup.  This way you won't have to worry about a whole jar going bad if you don't use it.
- If you put the butter in the microwave to soften it, make sure you give it some time to cool a bit.  You don't want it to be scorching hot when you mix it with the other ingredients.
- I recommend dicing the fruit small, (about the size of a blueberry) and the totally should be about 1 heaping cup.

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