Peach Kissed Coconut Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 133.5
- Total Fat: 5.5 g
- Cholesterol: 0.9 mg
- Sodium: 73.6 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
View full nutritional breakdown of Peach Kissed Coconut Oatmeal Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
2 cups white whole wheat flour
1 cup rolled oats
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Virgin Coconut Oil
1 egg
1 1/2 cup greek yogurt
2/3 cup honey
1 teaspoon vanilla
2 cups peaches, peeled and chopped (I used 6 small peaches)
Optional Topping:
1 Tablespoon raw sugar
1/8 (or less) teaspoon cinnamon
Directions
1. Preheat oven to 400
2. Combine the first 4 ingredients in a small bowl.
3. In a large bowl combine yogurt, egg, honey, oil, and vanilla.
4. Pour the dry ingredients into the wet and mix until just combined.
5. Gently fold the peaches into the batter and let sit for 5 minutes while you put liners in 2 standard sized muffin tins.
6. Fill muffin tins to top and sprinkle the tops with cinnamon sugar mix if you'd like.
7. Bake at 400 for 10 minutes.
8. Reduce temp to 350 and bake for an additional 8-10 minutes until golden brown and a toothpick comes out clean.
9. Let cool for 5 minutes in tin and then remove to wire rack to finish cooling completely.
Serving Size: Makes 12 Standard Sized Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user RIPCITYMOMMA.
2. Combine the first 4 ingredients in a small bowl.
3. In a large bowl combine yogurt, egg, honey, oil, and vanilla.
4. Pour the dry ingredients into the wet and mix until just combined.
5. Gently fold the peaches into the batter and let sit for 5 minutes while you put liners in 2 standard sized muffin tins.
6. Fill muffin tins to top and sprinkle the tops with cinnamon sugar mix if you'd like.
7. Bake at 400 for 10 minutes.
8. Reduce temp to 350 and bake for an additional 8-10 minutes until golden brown and a toothpick comes out clean.
9. Let cool for 5 minutes in tin and then remove to wire rack to finish cooling completely.
Serving Size: Makes 12 Standard Sized Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user RIPCITYMOMMA.