Low Sugar and Whole Wheat Peach Muffins

(Makes 6 jumbo muffins, 12 regular muffins, or one loaf of bread)

Preheat the oven to 350F/175C. Spray muffin cups (or loaf pan) with non-stick spray. (I used 12 small muffin cups to make these, but you can also make 6 jumbo muffins or a loaf of bread.)

1/4 cup grapeseed oil (or butter)
3/4 cup Splenda (or sugar)
4 large or 4 1/2 small ripe peaches
1 egg, beaten
1 tsp. vanilla
1 1/2 cups white whole wheat flour (or white flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon

Remove seeds, peel, and dice all the peaches, then use 2/3 of the peaches to make puree and keep 1/3 for diced peaches. (Remember to keep out half of one peach if you're using small peaches; just eat that half!)

Mix together the oil (or butter) and Splenda (or sugar). Add the pureed peaches, egg, and vanilla.

In a separate bowl, mix together the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon. Mix the wet ingredients into the dry ingredients and gently combine.

Stir the diced peach pieces into the batter. Fill muffin cups (or loaf pan) with batter.

Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. (This should be baked until a toothpick inserted into the muffins or bread comes out clean.) Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.

* Adapted from: http://www.kalynskitchen.com/2010/10/recipe-for-low-sugar-and-whole-wheat_05.html