It’s always intriguing, as the author of this blog, to go back in time via the post archives and witness how this blog has evolved; how I have grown; and, ultimately, how life plays out.
I can rewind to posts written in the thick of college and reminisce on challenging nutrition and science courses that seem a distant memory.
Today’s recipe is inspired by my Fresh Peach Coconut Pecan Muffins, which I created and shared on the blog nearly four years ago! Re-reading said post (a favorite Nutrition Nut read), I’ve realized, that to my dismay, my writing style was miles ahead of where it’s at today. Must have been all those college papers.
Interesting enough, when I made these enhanced coconut-y, locally-grown peach muffins in my kitchen this weekend, life looked oddly similar to that I depicted four years — different apartment, different roommate, hot coffee in lieu of iced coffee; but I found myself barefoot in my PJs, listening to Kip Moore’s new album, feeling entirely content. Quiet Sundays morning, baking in the kitchen — I think it might always be my happy place.
I adapted the recipe with the ingredients you will now find in my kitchen versus some I used in September 2011: coconut sugar vs. granulated sugar; coconut oil vs. canola oil; unsweetened almond milk vs. dairy milk. With the quadruple coconut action, I nixed the coconut for pure Madagascar vanilla extract. An complimentary substitution.
These muffins have a decadent taste and texture from the coconut oil and coconut sugar, but their melody of health-conscious ingredients are are worthy to be a Nutrition Nut-approved breakfast. I chose to use Almond Breeze Unsweetened Almondmilk Coconutmilk to quadruple the coconut flavor. Coconut lovers, this recipe is for you.
- 1½ c. white whole wheat flour
- ½ c. coconut sugar
- ¼ c. unsweetened coconut
- 2 tsp. baking powder
- ¼ tsp. sea salt
- ½ c. coconut oil
- ¼ c. Almond Breeze Unsweetened Almondmilk Coconutmilk Blend
- 2 tsp. pure vanilla extract
- 1 egg
- 1 large (or 2 small) peach, peeled and diced
- ⅓ c. chopped pecans
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
- Whisk together oil, milk, vanilla, and egg in a separate bowl.
- Stir liquid mixture into the flour mixture and combine just until moistened.
- Fold in peaches and pecans. Spoon into paper-lined muffin cups; sprinkle with coconut sugar (optional).
- Bake for approximately 20 minutes at 350F. Remove from pan and let cool.
Fresh peach and coconut are madly in love in this recipe – you can taste it!
This post is sponsored by Almond Breeze Almondmilk. Thank you for your support on sponsored posts that help support Nutrition Nut on the Run.
