Peach Walnut Power Muffins


I set out to create a muffin that would be perfect for my son's baby led weaning journey. The criteria were that it could not have any added sugar, be super simple to toss together in a flash, and it must be moist and delicious. Enter Peach Walnut Power Muffins.

Not only do these muffins check every box, they also happen to be absolutely yummy and the perfect snack for everyone in the family - not just baby. 

How'd I do it? Instead of slaving over a recipe that called for a dozen different ingredients and flours, I used Kodiak Cakes Power Pancake mix as my flour base. The rest of the ingredients are natural whole foods most people already have on hand. 

I will warn you though, working with melted coconut oil is not easy. Duh, when you put something that is liquid at room temperature in to something cool or cold, it solidifies rather quickly. So when you're making these muffins, be sure to wait until you've mixed the dry ingredients with the wet before adding the oil - otherwise you will end up with clumpy liquids, yuck!

When it comes to muffins you don't want to overmix. If you do, you'll lose the crumbly soft consistency that make muffins so good. Instead of a mixer, just stir with a spoon until combined and even slightly lumpy. 

It's hard to dry these little buggers out. With all the applesauce and banana in the batter, they stay rather moist even days later. And if you don't like walnuts or peaches you can easily leave them out or swap them for a fruit or nut you prefer. In my opinion the walnuts make this recipe - who doesn't love a little crunch?!

Peach Walnut Power Muffins

Peach Walnut Power Muffins have absolutely ZERO added sugar and are packed with fiber and whole grains. They make a great snack, or serve 'em up with a serving of Greek yogurt for a balanced breakfast.

Serving Size: 1 muffin

Prep time:

Cook time:

  • 2 cups Kodiak Cakes Power Pancake mix
  • 1 cup nonfat milk
  • 1 whole egg
  • 2 ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup diced peaches (fresh, frozen or canned)
  • 3/4 cup chopped walnuts

  1. In a large bowl, combine the dry ingredients with a whisk.
  2. In a medium bowl, lightly whisk the wet ingredients - but not the coconut oil yet - until combined.
  3. Pour the wet ingredients into the dry and stir by hand to combine. Then add the coconut oil while stirring.
  4. Mix in the peaches and walnuts.
  5. Pour the batter into the muffin tins. Bake for 30-35 minutes or until lightly browned. Allow to cool before serving.
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