Whole Grain Carrot Peach Muffins Recipe

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.