I woke up this morning realizing that I ran out of steel-cut oats (my go-to breakfast). Looking at the basket of Ontario grown peaches and blueberries on my table, I began to wonder what they would taste like in a healthy muffin. Peaches are in season and are my mom’s favourite summer fruit. It’s not a proper summer at our home without a basket of peaches waiting to be devoured.
These muffins turned out to be super-moist, fruit-packed, and so delightful. Have it with your morning beverage of choice (coffee for me), or for a pick-me-up snack throughout the day! 🙂 This recipe is a fusion of different spelt muffin recipes. (Wanna know some benefits of spelt? Check this link out: http://www.seedguides.info/spelt/)
Super moist, Guilt-free Peach and Blueberry Muffins Recipe
Makes about a dozen muffins
(whisk all of these ingredients in a separate bowl)
- 1 and 3/4 cups of organic spelt flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon cinnamon(or to your liking)
- ½ teaspoon nutmeg (or to your liking)
- 1/2 a cup of Organic Cold-Pressed Coconut oil (in a liquid state)
- 2/3 cup of brown sugar (you can use a smaller amount of Stevia or equal amount of Agave syrup if you’d like)
- 2 tablespoons of Honey
- 1/2 a tablespoon of vanilla bean paste
- 1/2 cup of plain Yogurt (or non-dairy substitute)
- 2 ripe Peaches into small slices
- 1 heaping cup of blueberries
- Line your muffin pan or grease it.
- Preheat your oven to 400 degrees F. Place your bowl with the coconut oil on top of the oven to melt any solid pieces.
- Whisk all of your dry ingredients in a separate bowl. Spelt flour should be available in your local health food store, Loblaws, or bulk store.
- Make your own peach yogurt. Mix your yogurt with the honey, vanilla, and peaches.
- Take your mixing bowl with the coconut oil off the stove and whisk in the brown sugar. Add in all of your dry ingredients, and your peach yogurt. Give it a good mix for a minute. Once it’s all blended, add in your blueberries.
- Now scoop and get ready for some flavour goodness.
Bake them in the middle of your oven for around 15-17 minutes. Place a toothpick inside to check that it’s ready. 🙂
What I love most about spelt flour is that it is not as dense as whole-wheat flour. The muffins didn’t turn out tasting like a fiber “healthy” bar but just some fruity-coconut goodness! The tops were crispy with an incredibly moist inside-the way muffins should be!
Hope you enjoy making your own!
Thanks for taking the time to read this.