Ingredients
Topping:
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2 tablespoons butter, slightly softened
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¼ cup rolled oats
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1 tablespoon dark brown sugar
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1 tablespoon all-purpose flour
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¼ teaspoon ground cinnamon
Muffins:
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½ cup all-purpose flour
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½ cup white whole-wheat flour
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½ cup oat flour
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1 ½ teaspoons baking powder
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1 teaspoon ground cinnamon
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½ teaspoon baking soda
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½ cup canola oil
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½ cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 ½ cups diced peaches
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1 cup grated carrots
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
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Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
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Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
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Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
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Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
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Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts (per serving)
| 214 | Calories |
| 13g | Fat |
| 23g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 214 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 2g | 12% |
| Cholesterol 36mg | 12% |
| Sodium 140mg | 6% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 1g | 5% |
| Total Sugars 11g | |
| Protein 3g | 6% |
| Vitamin C 7mg | 8% |
| Calcium 50mg | 4% |
| Iron 1mg | 6% |
| Potassium 66mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
