Peach Muffins

1/2 cup milk

1 cup applesauce

1/4 cup vegetable oil

3 eggs

3 cups all-purpose flour(see suggestions)

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 cup brown sugar, tightly packed

6 peaches, peeled, pitted, and chopped (or 2 cups)

Preheat oven to 400 degrees F (200 degrees C). Line or lightly spray 16 muffin cups, including top of pan, with cooking spray.

In a small mixing bowl, lightly whisk together the milk, applesauce, oil, and eggs.

In a large mixing bowl, sift of mix together the flour, cinnamon, baking powder, salt, and brown sugar. Make a well in the center and pour in the applesauce mixture. Mix with as few strokes as possible (lumps are okay). Fold in the peaches. Spoon the muffin batter into the muffin cups, 2/3 full.

Bake 20 - 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool 10 minutes before turning out on wire racks to cool completely.

Follow this recipe then use our how to section to make peach muffins JUST FOR YOU!


Make these peach muffins even better (for you) by substituting the all purpose flour for a whole grain flour. Just add 2 teaspoons of wheat gluten to ensure fluffiness, reduce heat to 375 degrees F and bake until a toothpick inserted into the center of a muffin comes out clean.

Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!