Peachy Muffins with Chopped Almonds

July 19, 2010 in Baked Goods, Muffins Your Way Recipes by Joyce Bunderson

This recipe is really Mediterranean through and through – whole grains, nuts, fruit, no sugar, and extra virgin olive oil. You can read about what the research says about the Basics of the Mediterranean style of Eating and why we care about it, in the GrandmaPedia. We enjoyed this batch of muffins as our breakfast, but they could be served as a snack, dessert or meal component. You will feel really good in your vital role of nutritional gatekeeper about serving these.


One Package of Dr. Grandma's Whole Wheat Muffins Your Way (with accompanyingextra virgin olive oil packet – ¼ cup).
Two eggs or ½ cup egg substitute
1½ cups diced fresh, frozen, or drained canned peaches Note: I use an entire 29 oz. can of peaches.
1 teaspoon cinnamon, if desired
A sprinkle of cinnamon sugar if desired.
1/3 cups of chopped raw, unsalted almonds


Preheat oven to 400º F.

Coat muffin pans with vegetable spray.

Mix water, oil, eggs and peaches. Add mix and a teaspoon of cinnamon. Stir until just moist (do not over mix). Fill 12 muffin tins.

Sprinkle chopped nuts on top of batter. Optional: Sprinkle with cinnamon and sugar, if desired.

Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.

Remove from muffin tin to wire rack immediately, before cooling

Makes 12 muffins.

Can be frozen

The packet was made into a standard 12, but you could make minis or 6 large muffins.

The packet was made into a standard 12, but you could make minis or 6 large muffins.

Serve your nutty Mediterranean snack.

Serve your nutty Mediterranean snack.