I love muffins because they allow you to get away with eating cake for breakfast! The flavor profile of almonds, peaches, vanilla, and cinnamon together is so delicious and it will make your kitchen smell amazing! I also love this recipe because you can use fresh peaches when you’re lucky enough to get them in season or easily use canned peaches, which I always have in my pantry. I love having these with my coffee or a smoothie!

Ingredients:
3/4 c canola or grape seed oil
1 1/2 c brown sugar
3 eggs
2 cans peaches, drained and chopped with 1/2 c of the juice reserved; if using fresh peaches, see below *
2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 c whole wheat flour
1 c unbleached AP flour
2 tsp baking powder
1 tsp kosher salt
2 tsp cinnamon
1/3 c slivered or sliced almonds to sprinkle on top

How I make it:
Preheat oven to 350 degrees
In a medium bowl, whisk together flours, baking powder, salt, and cinnamon.
In a large bowl, whisk 3 eggs, add oil, sugar, extracts, and whisk until thoroughly combined.
Add dry ingredients until just combined.
Fold in the peaches and juice.
Fill muffin tins lined with muffin papers until each is about 2/3 full and sprinkle each with sliced almonds
Bake 22-25 minutes until toothpick comes out clean.
Makes approximately 2 dozen muffins.

*To substitute fresh peaches, add 1 Tbsp of sugar to 2 lbs of skinned and chopped fresh peaches, stir and allow to stand for at least an hour before stirring well and folding into the batter.

Happy Eating!