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Bread, Breakfast, Muffins

Peach Streusel Muffins

January 23, 2016

Peach Muffin

Peach Muffin

When I first thought about going into teaching, I had wanted to be a home economics teacher. However, the university I was at didn’t offer this degree, as well, you need a strong science background for it (apparently). I guess an english major and history minor aren’t exactly the skills needed – though I wholly disagree. Of course you need to know how to bake, so that when you’re reading Jane Austen you can enjoy a homemade cookie, or peach muffin, with a nice cup of tea – obviously.

I still think I would love to be in home economics, sharing recipes with students and teaching others how to bake and cook. If I remember anything from my home economics teacher, it’s that you never want to over-mix muffins because you don’t want tunnels. In baking, the term “tunneling” refers to tunnels and very large air pockets that form inside of muffins and quick breads, as a result of over-mixing the batter. Over-mixing causes tunneling because it causes more gluten to develop than you really need. So, remember to not over-mix, and your muffins will turn out perfectly baked with that lovely domed top. 

Peach Muffin

As an attempt to brighten up the dreary January skies, and dark early mornings, these muffins are a welcome beginning to the day. Great for breakfast on the go, or toss one in your lunch kit for a midday snack. 

Peach Muffin

Cal Cling Peach 2

No need to wait for summer to make these muffins thanks to canned California cling peaches. Did you know, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin B and folate. Another reason to enjoy this delicious summer fruit year-round. 

The muffins are perfectly studded with ripe chunks of peaches and lightly flavoured with ginger, nutmeg and cinnamon.

peach muffins

Peach Muffin
Peach Muffin

Peach Streusel Muffins
Yields 9
Thanks to canned peaches, these muffins capture the juicy summer fruit at its peak. Studded with peaches, lightly spiced and topped with an oat streusel topping.
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  1. 1/2 cup butter, softened
  2. 1/4 cup white sugar
  3. 1/2 cup light brown sugar
  4. 2 eggs, room temperature
  5. 1/2 cup non-dairy milk, room temperature
  6. 2 cups all-purpose flour, or gluten-free flour blend
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/4 teaspoon ginger
  10. 1 1/2 teaspoons baking powder
  11. 1 can California cling peaches, drained and diced
  1. 3/4 cup rolled oats
  2. 1 Tbs. light brown sugar
  3. 2 Tbs. butter, chilled
  4. dash of cinnamon
  1. Preheat the oven to 350.
  2. Grease muffin tin with coconut oil spray, or other cooking spray.
  3. In medium bowl, cream together the butter and sugars with blender until fluffy.
  4. Add the eggs and milk and mix together until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger and nutmeg.
  6. Add the dry ingredients slowly to the creamed butter and sugar mixture, stir gently to combine - do not over-mix- use a spatula or wooden spoon here. Mix until almost all the flour is incorporated.
  7. Stir in the peaches gently, folding them with a spatula until just mixed.
  8. In a small bowl, mix all the streusel topping ingredients together with pastry blender, or fork. Spoon batter into the muffin pan. Fill to the top.
  9. Sprinkle the streusel topping over the batter and bake for 20-25 minutes, until golden.
  1. Makes 9 large muffins, or 12 slightly smaller muffins.
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peach muffins

3Peach-Can-150x150 post sponsored by California cling peaches.

Breakfast, Dairy-Free, Muffins, Wheat Free

Chocolate Peanut Butter Blender Muffins

September 29, 2014

blender muffins

Is it crazy to run a 10 K without ever racing in a 5 K? I’m trying to decide if I can jump (or run) into a 10 K with no real race experience, or if should prepare a little longer (than a month-ish) for a longer race. I’ve been doing my runs, most between 5 and 6 K, a few times a week casually along with other workouts. I want to do the 10K, but just want to make sure I’m fully prepared! Heck, I might sign up and then I’ll just have to do it – ya know? Is it wrong I’m most worried that I’ll have to wake up at like, 6 am to get ready for the race? lol – maybe I need to re-think this whole race thing.. for those of you who are seasoned racers, what’re your thoughts about diving into a slightly longer race before doing any shorter ones?

In the meantime I’m loving this whole fall-thing. I’ve purchased no less than 3 pumpkin pie candles, and lit my campfire s’mores candle thats been hiding in my cupboard since last fall. The house smells aromatically fall. I’ve talked before about how I love fall baking – it’s the best. Everything from soups to baked goods, comforting healthy fall foods are where it’s at. 

Now lets talk about these ah-mazing blender muffins!! I’ve seen them online for a little while, and I don’t know why it took me so long to make the first batch of them. seriously – they’re easy, wheat-free and the easiest prep blender muffins bakeaholicThrow a few ingredients into the blender (or food processor) and whirl the deliciously thick batter together. Perfect as part of breakfast, a little snack or pre-post run tidbit because its packed full of healthy fats – avocado and peanut butter. Both of which give you fuel for a run or recovery from your workout. I used carob chips in place of regular chocolate chips, but you can use either. I think adding some nuts on top, crumbled almonds or even walnuts would be good too.

This is my first foray into mini-blender-muffins and I’m already thinking about the next combination I’m going to make. 

blender muffins //

Chocolate Peanut Butter Blender Muffins
Yields 16
Flourless mini-muffins made with healthy-fats like avocado and peanut butter. Perfect for a quick grab-and-go snack.
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Cook Time
10 min
Cook Time
10 min
  1. 1 cup of natural peanut butter
  2. 2 eggs
  3. 1 small-medium sized ripe avocado
  4. 1/3 cup of unsweetened cocoa powder
  5. 1/2 tsp baking powder
  6. 2 Tbsp honey or other liquid sweetener
  7. Mini Chocolate-Chips (I used carob chips)
  1. Pre-heat the oven to 350 degrees.
  2. Spray a mini-muffin pan with baking spray - I use coconut oil.
  3. Place all of the ingredients in a blender or food processor.
  4. Blend/process until smooth - batter will be silky and thick.
  5. Use a small ice-cream scoop to pour into greased muffin pan.
  6. Top with a few mini chocolate chips (optional)
  7. Bake 9-10 minutes.
  1. Keep in container on counter or in fridge for a few days, or freeze.
Adapted from Heather's French Press
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Breakfast, Muffins, Wheat Free

Banana Oat Muffins {Wheat-Free}

July 24, 2014

banana oat muffins


This week I shared a recipe for my favourite Banana Oat Muffins over at Vancity Buzz. I like to refer to them as “Overnight Oats” in Muffin Form. The key to making them moist is soaking the rolled oats in yogurt and almond milk before adding them to the rest of the ingredients. And – they’re wheat-free, because you make them with homemade oat-flour. So easy!

You can find the recipe here.