Let the eating begin! These are pretty healthy and tasty, so it’s a good way to start Thanksgiving week. I added some homemade whipping cream on top to make it a dessert.
1 cup of frozen and defrosted peaches (keep the juice)
1/2 cup frozen and defrosted strawberries
2 bananas (ripe is best to bake with)
3/4 cup fresh squeezed orange juice
2 tablespoons raw honey , (a great substitute for sugar)
1/2 teaspoon vanilla
2 organic eggs
3 tablespoons light olive oil
1/2 cup organic, non-fat yogurt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup whole wheat pastry flour
1/2 cup spelt flour
2 tablespoons wheat germ
2 tablespoons oat bran
6 tablespoons wheat bran
1 teaspoon cinnamon
2 tablespoons pure maple syrup
Preheat oven to 400 degrees F.
Line 12 muffin cups will silicone baking cups, or grease with olive oil if using pans. (silicone baking cups work very well for muffins that have fruit)
Slice the peaches and strawberries in small pieces.
In a saucepan, combine the peaches, orange juice, raw honey and vanilla. Set aside to cool.
In a mixer, blend together the eggs, olive oil, yogurt and maple syrup.
In a separate bowl, mix together the the flours, baking powder, baking soda, wheat germ, oat bran, wheat germ, cinnamon and oat bran.
Mix together the peaches and strawberry mixture with the egg mixture. (Make sure the peach/strawberry mixture is not hot so you don’t scramble the eggs)
Mix the dry and wet ingredients together.