*I want to preface this post by stating that these muffins are delicious, but if you are expecting sweet muffins, run for your life! These are a low sugar healthy option. Still totally yummy, but if you’re not into whole wheat and oats and flax, biting into one of these might leave you angry with me. Don’t say I didn’t warn you! My sweets-craving father hated these, haha!
I was recently gifted a crate full of peaches. This doesn’t sound like it should be a problem, because PEACHES FOR DAYS, but my schedule was a little jam-packed this week and the peaches started to get a little bruised and soft after chillin’ in the fridge for a few days. Oh, my heart. Sad faces all around. Let me tell you, I had a crate full of ideas for what to do with these peaches: grilled peach salad, peach and jalapeno compote, a savory peach and rosemary galette…[insert sad violin sound].
Unfortunately between leaving my office job, a minor surgery, and appointments…these things didn’t happen.
So, I made muffins instead. Healthy muffins! Have I disappointed you enough in this post yet? Albeit these muffins are low in sugar, they are still delicious and leave room for some sweet drizzles from molasses, honey, maple syrup, or agave nectar! The thing I always hate about baking (besides baking in general) is the amount of sugar that some recipes call for. I want to start tampering with the whole applesauce substitution, but I know that baking is also a science and with my luck, I’d substitute applesauce for sugar in the wrong recipe and my baked goods would come out looking like dung cakes.
This recipe has only 1/2 cup of brown sugar for sweetening – that’s it! They don’t taste sweet, but they have a nice spiced flavour thanks to the Pumpkin Spice seasoning I threw in there which you could easily substitute with nutmeg if need be. The chunks of peaches and cranberries add a burst of fruitiness, too. I also threw in some ground flax.
This is a perfect muffin recipe for someone who enjoys a quick and healthy option as a snack or breakfast on-the-go.
Click below for the recipe!
Oatmeal Peach and Cranberry Muffins (Low Sugar)
- 1 1/2 cups of milk
- 1 1/4 cups of quick-cooking rolled oats
- 1 1/2 cups of whole wheat flour
- 1 tablespoon of ground flax
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of Pumpkin Spice seasoning or nutmeg
- 1 egg
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- 2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups of fresh peaches washed and cubed (peeling is optional)
- 1/4 cup of dried cranberries
CRUMBLE TOPPING (Optional but recommended)2 tablespoons of quick-cooking rolled oats
- 2 tablespoons of brown sugar
- 1 tablespoon of ground cinnamon
- 2 tablespoons of melted butter
- Preheat the oven to 400° F (200°C)
- Lightly grease muffin pan or line with baking cups.
- In a bowl, combine the oats and the milk. Let stand for approx. 5 minutes.
- In a large bowl, whisk together the flour, baking powder, salt, pumpkin spice, and flax.
- Mix egg, brown sugar, vanilla extract, butter, and lemon zest into the oat mixture. Stir to combine.
- Poor the oat mixture over the dry ingredients.
- Add the peaches and the cranberries.
- Fold mixtures until well combined.
- Spoon the mixture into muffin pan.
- Sprinkle the crumble mixture on top of each portion. (See instructions on crumble below)
- Bake for approx. 18 minutes or until tops are golden brown and a toothpick comes out clean.
CRUMBLE TOPPINGMix the oats, brown sugar, cinnamon and melted butter into a bowl. Stir until mixture is crumbly.