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Whole wheat peach muffins: Healthy lunchbox snack for school


Schools are about to start and if you are looking for fresh lunchbox ideas, we have them. These whole wheat peach muffins are a super nutritious lunchbox filler. They are not only quick to prepare but super delicious and packed with wholesomeness.

Whole wheat peach muffins can easily be made ahead of time. They are sure to stay fresh and go the distance. Plums, peaches and nectarines are naturally sweet superfruits and have a low glycaemic index (GI). They are high in fibre and abound in health-giving potassium and vitamins A, C and E, all-powerful antioxidants. That is why these fruits help protect us against disease and build healthy minds and bodies.

This delicious whole wheat peach muffins recipe from Karen Hart is bound to bring a smile to your kids’ faces when they open their lunchboxes. These muffins are also a convenient snack to grab if you are in a hurry and need a quick bite to combat the hunger pangs.

Let us know in the comments of this recipe if you plan to prepare these mouth-watering muffins for your kids’ school lunchboxes.

Whole wheat peach muffins recipe

5 from 1 vote

Recipe by Dirnise Britz
Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

  • 1 cup whole wheat flour

  • ¼ cup cake flour

  • cups oats

  • ½ teaspoon bicarbonate of soda

  • teaspoons baking powder

  • ¼ teaspoon salt

  • ¼ teaspoon nutmeg

  • ½ teaspoon cinnamon

  • cups peeled and diced fresh peaches or nectarines (2 peaches/nectarines)

  • cup buttermilk

  • 1 teaspoon vanilla extract

  • cup honey

  • cup sunflower or canola oil

  • 1 egg

  • extra oats to sprinkle on top (optional)

Method

  • In a large mixing bowl, whisk together the flours, oats, baking soda, baking powder, salt, nutmeg and cinnamon.
  • Stir in the peaches.
  • In a separate bowl, combine the buttermilk, vanilla, honey, oil and egg.
  • Add wet ingredients to the dry ingredients and stir until it is just mixed.
  • Spoon the batter into a 12-hole muffin tin, lined with paper liners.
  • Sprinkle a little oats over each muffin (optional).
  • Bake in a preheated oven of 180ºC for 18 – 20 minutes or until cooked through and golden brown.
  • Cool on a wire rack before serving.

Notes

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