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Ingredients

2 tablespoons butter, slightly softened ¼ cup rolled oats 1 tablespoon dark brown sugar 1 tablespoon all-purpose flour ¼ teaspoon ground cinnamon ½ cup all-purpose flour ½ cup white whole-wheat flour ½ cup oat flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ cup canola oil ½ cup white sugar 2 large eggs 1 teaspoon vanilla extract 1 ½ cups diced peaches 1 cup grated carrots

Nutrition Info

213.7 calories carbohydrate: 22.8 g cholesterol: 36.1 mg fat: 12.7 g fiber: 1.4 g protein: 3.1 g saturatedFat: 2.3 g servingSize: - sodium: 140.2 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture, fold until batter is just combined. Fold peaches and carrots in gently.
Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes, transfer muffins to a wire rack to cool completely.

12 servings

A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.