H.T. starts second grade this morning. He’s sitting next to me right now, spreading blueberry jelly on a whole wheat waffle and chattering about the necklace he has in his pocket. He got the necklace from a gum ball machine Saturday and can’t wait to give to another seven-year-old named Aja who he is suddenly calling his girlfriend. J.B.’s school started last week. Even though all his friends ended up in a different class – the makings a fifth-grade tragedy — school is treating him relatively well. His teacher is young, pretty and enthusiastic, and he hasn’t had any homework yet.
I always loved the beginning of school. There’s something so exciting about a backpack full of blank notebooks and unsharpened pencils, and the forgotten smell of the school hallways when you walk through the doorway after a summer away. Still, it’s tough to say goodbye to the laid back mornings of summer, when I didn’t have to check and double-check to make sure the boys have their homework, or that H.T. is wearing his school uniform, or that one of them isn’t smuggling a iPod to school in a lunchbox. (True story).
As we’re all rushing around in the mornings, breakfast is usually an afterthought. Cereal and frozen waffles are the boys’ favorites. They’re not the most nutritious, but I try to make sure we have fruit and yogurt too to make a more balanced meal. These Peach Breakfast Muffins are the perfect solution to a rushed morning. They can be made on the weekend and stored in an airtight plastic container for grabbing on the go.
I love that I know exactly what’s in them, and that they’re relatively low calorie, especially compared to off-the-shelf muffins, which can have up to 500 calories each. I also love having another recipe to use up the glut of peaches we’re still getting every week in our CSA delivery. Apparently the peach crop in Maryland this year is the best one in years, in spite of a late start and an early frost.
We’re making 18 muffins, so plan on making more than one batch if you don’t have a muffin pan large enough to hold them. As an alternative, I like the cardboard free-standing baking cups like these because you can bake as many as you can fit on a cookie sheet at one time, and also because they’re adorable. I’ve been able to find similar baking cups at Home Goods for $3.99 – check out these cute polka-dotted ones in our Cherry Chocolate Chunk Walnut Muffins — score!
I am always looking for any excuse to go to Home Goods anyway. I swear I could spend hours just browsing the prepared food section (think olive oils, sea salts, and spices), and I buy a lot of props for photographing food there too. The boxes I used for the Homemade Cracker Jack in this post were a Home Goods find, and so was the beautiful bowl I used in this carrot soup photograph.
- 2 large eggs or, for vegan option, ⅔ cups applesauce
- ½ cup coconut oil (vegetable oil can be substituted)
- ¼ cup coconut milk (canned, full fat)
- ¾ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 4 large very ripe bananas, mashed
- 1 cup all-purpose flour
- 1 cup whole wheat all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1½ cups diced fresh peaches
- 2 Tablespoons flour for peaches
- Preheat oven to 350F. Prepare muffins tins with cupcake liners.
- In a large bowl, add the eggs, coconut oil, coconut milk, brown sugar, vanilla, and whisk to combine.
- Stir in the bananas, mixing well.
- Fold in the flours, baking powder, baking soda, cinnamon, nutmeg and salt and stir gently until just combined. Do not over mix.
- In a small bowl toss the peaches with 2 tablespoons flour until coated, which helps prevent the peaches from sinking.
- Add the peaches to the batter, again being careful not to over mix.
- Pour batter into 18 baking cups, filling each cup about two thirds full.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.