1 1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2tbsp each dried cranberries and apricots
1 1/3 cup fat free yogurt (plain or vanilla)
1 teaspoon pure vanilla extract
1 large egg
1-2 tbsp maple syrup or honey
1/2 medium banana
1 1/2 cups fresh peaches, roughly chopped
12 almonds, toasted
Optional toppings: prior to baking, sprinkle lightly with a combination of 2 tablespoons light brown sugar mixed with 2 teaspoons cinnamon, chopped walnuts and oats.
1. Preheat the oven to 400 F. Lightly grease a 12 cup muffin with coconut oil.
2. Combine the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients (make sure that the banana is mashed and mixed well; the result is a somewhat thick mixture)
3. Add the wet ingredients to the dry ingredients, stirring until just combined, (be careful not to overmix). Fold in the peaches, almonds, cranberries, and dried apricots, and divide the batter evenly among the muffin cups. Sprinkle the tops lightly with the cinnamon-sugar (if using).
4. Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20-23 minutes. 5. Remove the muffins from the oven, let cool in the tin for five minutes, and transfer to a wire rack to cool completely.