When I posted the recipe for Low Sugar and Whole Wheat Mango Walnut Muffins and mentioned that I thought you could use that same recipe to make peach muffins, I wasn't really planning to post the recipe and photos of the peach muffins. But then I mentioned on Facebook and Twitter that I'd made peach muffins people started asking when I'd post the recipe, and I realized that if you saw Mango Muffins in my recipe index you wouldn't know that they could also be peach muffins. After I thought about that I decided I'd better hurry and post the peach muffins in case anyone still has peaches. So by request, here's the recipe for peach muffins which turned out to be so delicious I had to quickly freeze about half the batch because I couldn't stop eating them!
I made these peach muffins South Beach Diet friendly (with portion control!) by replacing the butter with grapeseed oil, using Splenda instead of sugar, and using all white whole wheat flour, but if you're not a South Beach dieter you can also make the muffins with butter, sugar and white flour. I thought peaches were a bit juicier than mangos, and I wasn't sure how lime went with peaches, so I left out the 2 T of lime juice from the mango muffins recipe. I also switched the walnuts for pecans in these muffins, because peaches and pecans are such a classic combo.
I used the my smaller silicone baking cups for the peach muffins (instead of the giant muffin cups I used for the mango muffins.) These are about the size of a regular muffin pan that makes 12 muffins. You could also bake this in a loaf pan.
I wasn't sure how many peaches would be equal to two mangos, so I asked on Twitter! Most people seemed to think 2 peaches = 1 mango. These were the smallish peaches that my sister-in-law gave me, so I used 3 peaches to make the puree and diced 1 1/2 peaches, but if your peaches are larger 4 peaches would be enough. (No problem for me because I just ate the other 1/2 peach!)
Mix together the oil (or butter) and Splenda (or sugar.)
Then add the pureed peaches, beaten egg, and vanilla.
In another bowl combine the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon.
Stir the wet ingredients into the dry ingredients and gently combine.
Chop the pecans, then gently stir in the diced peaches and pecans.
I just divided the batter between the 12 small muffin cups, which made them quite full, but the muffins didn't overflow the cups.
Sorry this final shot turned out so blurry, but as you can see the peach muffins rose above the top a little. I thought the smaller muffins would bake more quickly, but I baked these for 37 minutes (compared to 40 minutes for the larger muffins.) The muffins are done when you can insert a toothpick and it comes out clean. Let muffins cool for about 30 minutes before eating, (or longer for large muffins or bread) then enjoy!(Makes 6 jumbo muffins, 12 regular muffins, or one loaf of bread; recipe adapted from mango muffins from The National Mango Board.)
Low Sugar and Whole Wheat Peach Pecan Muffins
Low Sugar and Whole Wheat Peach Pecan Muffins
1/4 cup grapeseed oil (or butter)
3/4 cup Splenda (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.
Peaches are a low-glycemic fruit, so when these muffins or bread are made with grapeseed oil, Splenda, and white whole wheat flour, this is a good option for phase 2 or 3 of the South Beach Diet. The muffins are fairly calorie dense, so use portion control for phase 2.
Tasty Ideas for Peach Muffins from Other Blogs:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Whole Grain Ginger Peach Muffins from White on Rice Couple
Gluten-Free Peach Muffins with Almond Flour from Gluten Free Goddess
Peach Vanilla Muffins from The Perfect Pantry
Gluten Free Ginger Peach Muffins with Agave Nectar from Hold the Gluten
Whole Wheat Triple Ginger Fresh Peach Muffins from Pink Stripes
Blueberry Peach Bran Muffins from Healthy Delicious
Peaches 'n Cream Muffins from Two Peas and Their Pod
Peaches and Coconut Cream Muffins from Food for my Family
Peach and Banana Bran Muffins from Pinch My Salt
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)