The days are cooling off, everyone is back to school and back to our work routines. After a very busy summer packing up our apartment, moving to a new home as well as traveling to Europe too, I’m definitely ready for the kids to be in school and for my regular routine to start up again.
I think the long summer holiday had done something to my brain though and I had (almost) forgotten what my kids normally eat for breakfast and packed lunch.
Healthy Mama tip: Then I remembered how useful it is to bake something and to have it handy at home.
We just went peach picking last weekend and so I thought I would put the delicious ripe peaches to good use in a breakfast muffin. Add some oats and cinnamon and voila: a great and healthy breakfast option when your mornings are just too busy to flip a pancake or boil up some eggs. These muffins have applesauce instead of sugar so they are still sweet enough but much healthier. I make a big batch and keep them in the fridge so they will last all week for quick breakfasts, snacks at the playground or that after school “I’m SO hungry!” time. You know what I’m talking about.
Healthy Peachy Oat Muffins (Makes about 20-24 muffins)
2 cups all-purpose flour I love King Arthur’s White Wholewheat flour
2 cups organic rolled oats
4 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1 cup unsweetened apple sauce
1 cup (2 sticks) unsalted butter, melted and cooled down
2 large eggs, beaten
1 1/2 cups Greek yogurt
2 cups chopped peaches – diced into small, bite sized pieces
- Preheat oven to 400F.
- Line a muffin tin with muffin liners.
- In one large bowl, mix together dry ingredients.
- In another bowl, mix together wet ingredients.
- Combine both wet and dry ingredients and stir until just moist.
- Scoop batter into muffin tins.
- Bake for about 18 minutes or until a tester (clean knife or skewer) comes out clean.
- Cool on a wire rack and store in the fridge.