Whole grain peach and coriander muffins are a nutritious, delicious breakfast or snack. Kid-friendly and perfect to pack up for work or school!
- 1 medium-sized ripe banana
- 2 eggs
- ⅔ cup old fashioned oats
- ½ cup plain (or vanilla) non-fat Greek yogurt
- ⅓ cup honey (or pure maple syrup)
- 1 tsp vanilla extract
- 1¼ cup white whole wheat flour
- ½ tsp cinnamon
- ¾ tsp coriander
- 1 tsp baking soda
- ⅛ tsp salt
- 1 heaping cup of peeled and diced peaches (~1 large or 2 small peaches)
- 2 tbsp slivered almonds (optional)
- Preheat oven to 350 degrees F. Line a muffin tin with liners and coat with non-stick cooking spray.
- In the bowl of an electric mixer, combine banana, eggs, oats, yogurt, honey and vanilla. Beat on medium speed for ~1 minute until creamy.
- In a separate bowl, combine flour, cinnamon, coriander, baking soda and salt. Whisk to combine.
- Pour wet ingredients into dry and stir until just combined. Fold in diced peaches. Spoon into muffin tins, filling about ¾ of the way full. Top with slivered almonds and bake for ~24-26 minutes. Muffins are done when a toothpick inserted in the center comes out mostly clean.
- Transfer to a wire rack to cool.
To freeze, wrap muffins individually in foil and place in a gallon-sized plastic bag to retain ultimate moisture.
Serving size: 1 muffin Calories: 126 Fat: 2 gm Saturated fat: .5 gm Carbohydrates: 22.5 gm Sugar: 10 gm Sodium: 150 mg Fiber: 2.5 gm Protein: 5 gm Cholesterol: 35 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.