I love summer for all the delicious fruit it brings. I may have a tendency to buy too much fruit when everything is in season, but, maybe it’s intentional. I then get to find ways to cook or bake with the extra summer fruit. These Nectarine Muffins are the perfect healthy summer treat and they come in at only 3 WWFreestyle Smartpoints each. This recipe is the perfect way to use up super ripe nectarines and peaches. The riper your fruit, the sweeter your muffins.
I took advantage of zero point foods to pack in a little protein and sweetness while keeping these muffins moist. The oatmeal and flax add a bit of nuttiness while you get hints of sweet from the banana and nectarines. The zest gives these muffins a subtle orange finish in a way that you’d never guess these tasty, full sized muffins are good for you.
NECTARINE MUFFINS (print it!)
INGREDIENTS:
- 1 1/4 cups white whole wheat flour
- 1 cup old-fashioned rolled oats
- 1/4 cup flaxseed meal
- 1-2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 cup 0% Greek yogurt
- 1/2 cup golden brown sugar
- 2 Tbsp butter, melted
- 1 orange zested, plus 1/4 cup orange juice
- 1 ripe banana, mashed
- 1 egg
- 1 tsp pure vanilla extract
- 2 cups fresh nectarines, diced (about 2 pieces of fruit)
- 2 Tbsp raw sugar, optional
INSTRUCTIONS:
- Heat oven to 375°. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, cinnamon, baking powder, baking soda, and salt until finely ground.
- In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, banana, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the nectarines.
- Divide the batter evenly among the muffin cups. I use my ice cream scoop as it measures everything evenly. Bake at 375 until a toothpick inserted in the center comes out clean, 23- 25 minutes. Remove to cooling rack to cool completely.
Makes 18 muffins, 3 WWFreestyle Smartpoints each
Nutrition facts for all ingredients per muffin:
STEP – BY – STEP:
Add the dry ingredients to your food processor or blend and pulse until finely ground.
Whisk together the wet ingredients.
Add the wet ingredients to the dry, stirring just until mixed.
Add your diced nectarine and gently fold into the batter.
I use my ice cream scooper to evenly scoop and drop each muffin.
Scoop the mix evenly into the 18 muffin cups and sprinkle tops with raw sugar if you are using it.
Bake at 375 for 23-25 minutes.
If you love berries more than nectarines, then you can check out this recipe for 4 Smartpoint Banana Berry Muffins.
Enjoy!
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