Whole Grain Carrot Peach Muffins

01Method

1. 1

   Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. 2

   In a small bowl, work the butter together with the rolled oats, dark brown sugar, the smaller portion of all-purpose flour, and the smaller amount of cinnamon using a fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

3. 3

   In a large bowl, whisk together the larger portion of all-purpose flour, white whole-wheat flour, oat flour, baking powder, the larger amount of cinnamon, and baking soda until combined.

4. 4

   In a separate bowl, whisk together the oil, white sugar, eggs, and vanilla extract. Add the wet mixture to the dry ingredients and fold until just combined, then gently fold in the peaches and carrots.

5. 5

   Divide the batter among the prepared muffin cups, filling each about two-thirds full. Scatter the oat streusel evenly over the tops.

6. 6

   Bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.