The Black and Blueberry Oat Muffins were such a hit in our house that I made this tasty variation using peaches. This time, instead of the streusel topping, I topped simply with a bit of almonds and coconut. These flavors compliment the fruit in the muffins beautifully, as does the hint of cinnamon. I made one batch with a sprinkling of granola on top, but this was our favorite. Feel free to choose what sounds best to you!
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups plain 2% Greek yogurt
- 1/2 cup milk
- 1/4 cup coconut or canola oil (melt the coconut oil; melted butter may also be used)
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 1 large or 2 small overripe bananas, well mashed
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled and chopped
- optional topping: sliced almonds and shredded coconut (I used sweetened, could use unsweetened)
Preheat oven to 400 degrees.
Combine flours, oats, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Make a well in center of the mixture and set aside.
Combine the yogurt, milk, oil, vanilla, egg, and banana in another large bowl.
Gently fold in the berries and peaches, stirring just enough to incorporate.
Add the yogurt and fruit mixture to the flour mixture and stir just until moistened.
Using a large ice cream scoop, fill about 20 greased muffin cups.
Sprinkle with a few almonds and a half teaspoon or so of shredded coconut, and then bake for 15-17 minutes or until the muffins pass the toothpick test. Be careful not to over-bake.
Cool in pans for 10 minutes, and then remove to a wire rack.
- As an option to the almond and coconut topping, you could sprinkle the muffins with a bit of coarse sugar before baking.