Simplify your muffin recipe ingredient list by using whole grain protein pancake and waffle mix. Lots of peaches add tons of flavor and let you skip adding oil. This recipe is extra easy with a 1-bowl method.
2 cans (15 oz. each) Del Monte® Sliced Peaches in 100% Juice, well drained
1 cup almond, oat or dairy milk
2 egg whites or 1 whole egg
1 tsp. vanilla
2 1/2 cups whole grain protein buttermilk pancake and waffle mix (such as Kodiak)
1/4 cup packed brown sugar
1 tsp. cinnamon
Optional Toppings per Muffin: 1 tsp. dry oats, a few fresh or frozen blueberries or raspberries, 1/4 tsp. flax seed, 1 Tbsp. slivered almonds, 1 Tbsp. chopped pecans
Preheat oven to 375°F. Coat a standard size 12-cup muffin pan with nonstick spray. In a large mixing bowl, mash peaches with a potato masher until they resemble chunky applesauce. Add milk, egg whites and vanilla; stir until combined well.
Add pancake mix, brown sugar and cinnamon; stir just until dry ingredients are moistened. Scoop batter by 1/3 cupfuls into prepared muffin pan and distribute any remaining batter evenly. Sprinkle and lightly press any toppings onto batter, as desired.
Bake about 30 minutes until edges are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 minutes before removing to a wire rack; let rest 15 minutes before serving.
VARIATION: For Protein Pear Muffins, prepare as directed, except use 2 cans (14.5 oz.) Del Monte® No Sugar Added Sliced Pears.
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