Peach Flax Muffins
One of the many downsides to the end of summer time is peach season coming to a close. I know, I know, it doesn’t rank quite as highly as the end of Love Island, saying goodbye to the sunshine for another 9 months or waving Au Revoir to jugs of Pimms at lunchtime, but it’s still up there right? I don’t know if it’s the Georgia girl in me, but I do love a good peach. So I will be stocking up my freezer with these quick and healthy peach flax muffins before the season is officially over.
One plus side to the school holidays drawing to a close is the thought of not only finally being about to go to the toilet in peace (it’s all about the small things in life right?), but also (dare I even dream it?) being able to enjoy an actual hot cup of coffee alone with my own thoughts.
But before the kids go back to school, I would like to get in a few good baking sessions with them. Not only is it fun to do, it also actually produces something that is functional unlike another papier-mâché head, for example. I seem to have orchestrated my very own little muffin-making sweatshop production line all in the comfort of my own home! Getting the little ones to batch cook and stock up my freezer with healthy anytime-of-day snacks all under the guise of a fun activity is simply genius parenting if you ask me!
There are only 8 ingredients that are all haphazardly chucked together in one bowl, that take only 5 minutes to prep and 12 minutes to cook. So these low-sugar, not too sweet, high-protein muffins can be in your mouth within 20 minutes of your tummy beginning to rumble.
Each one provides 122 calories, 2g of fibre and 5g of protein. I tend to grab a couple of muffins for a quick yet wholesome breakfast on the go, or else they make the perfect after-school pick-me-up for both kids and adults alike.
· 1 Banana
· 400g Peaches
· 45g Walnuts
· 25g Pumpkin Seeds
· 6 Eggs
· 155g Wholemeal Self Raising Flour
· 45g Milled Flaxseeds
· 20g Xylitol (or sugar of your choice)
· Optional: 5g Pink Pitaya Powder (or Acai Powder)
· Pre-heat the oven to 180 degrees.
· In a large mixing bowl, mash the bananas and half of the peaches.
· Chop the other half of the peaches into small cubes and add them to the bowl.
· Add all of the remaining ingredients apart from the pumpkin seeds and combine well.
· Spoon the batter into greased silicone cupcake moulds and sprinkle with pumpkin seeds.
· Cook for 12-15 minutes, making sure a knife comes out clean.
· Enjoy fresh out of the oven or else cool completely on a wire rack before freezing.
Calories – 122
Protein – 5g
Fibre – 2g
Fat – 6g
Carbohydrates – 12g