Active Ashley's Kitchen

Sweet summer peaches and nectarines taste amazing in light muffins. Note: You can use just peaches or nectarines if you are unable to find both. Just double the amount. I used 2 donut peaches and 2 white nectarines.

Ingredients:

1 cup almond flour

1 cup whole wheat flour

1 scoop vanilla protein powder

1 scoop powdered peanut butter

1/3 cup light brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

3 packets monk fruit sweetener (or other natural sweetener)

2 teaspoons vanilla extract

1 egg

¼ cup unsweetened applesauce

½ cup plain nonfat Greek yogurt

1 ½ cups diced and peeled peaches and nectarines

1 peach or nectarine peeled and sliced

1 tablespoon cinnamon and sugar mixture

Directions:

1. Preheat oven to 350 degrees.  Spray a muffin pan with nonstick spray.
2. Add flours, protein powder, peanut butter powder, brown sugar, baking powder, baking soda, cinnamon, and nutmeg to a large bowl.  Mix to combine.
3. Sprinkle sweetener over the diced and sliced fruits.
4. Add egg, vanilla extract, applesauce, and yogurt.  Mix to combine.
5. Fold in the diced peaches.
6. Use a large cookie scoop to fill muffin tins.
7. Place 1 slice on top of each muffin and gently press down.
8. Sprinkle a dash of cinnamon and sugar on each muffin.
9. Bake 25 minutes.
10. Let cool on a wire rack for at least 10 minutes before removing.  Muffins often come out easier if allowed to cool first.
11. Store in an air-tight container in the refrigerator until they disappear. 
12. Enjoy!  If you have any peach jam, I recommend cutting the muffins in half and adding a dab of jam to each half.