That’s right – they’re packed with health.

For those of you who don’t know (which is likely everyone with the exception of my mom and my plentiful list of stalkers), I’ve recently changed student accommodations, moving from a house with one small, shabby kitchen into a house with a fairly decent sized there-is-actually-a-good-counter-per-person-ratio kitchen. Moving has also meant that I’m no longer living with five other girls (all of whom I still love, but living with that many people taunts the very best of co-operators). Rather, I’m now living with two – Brittany and Freya – the most athletically fit and enthusiastically energetic people I know. They’re a wonderful influence on me.

Their influence prompted the creation of these muffins. Since Britt and the Freymeister are both varsity athletes, it means that their meals are always jam packed with fruits, vegetables, healthy flours and honeys and oils that I only half like. Example: earlier in the day when I made these, Britt made red currant banana muffins with spelt flour (after trying them for scientific purposes, I can certify them as 100% delicious). I’m not sure what exactly spelt flour is or what its benefits are, but if B is using it than it must be good for you.

Point is, she inspired me to go above and beyond my basic all-purpose flour muffins and make them with whole-wheat flour. Yes, I know the use of whole-wheat flour does not automatically nominate me for the “healthy blogger of the year” award. I think Britt already has that one snagged. Rather, it’s just a tiny part of my September resolution to eat healthier at every meal.

Here’s the truth:

Although technically learning how to cook last year, I was terrible in the sense that I would only cook really healthy and good food for myself when I planned to blog about it. This being said, I was basically cooking for my blog, and not for me (my old roommates can vouch for the fact that I frequently had “blog desserts” that I would set aside and they would not be able to touch).

This year, things will be different. At each and every meal, I’m going to make the conscious effort to eat fruit and vegetables with or in said meal. And I’ll try not to snack, although snacking is my oldest and most dear friend. Hopefully from here on in we will just be friendly acquaintances.  I’ve already started out on this resolution, with stir frys, smoothies and fruit-buying galore. Lets see if I can keep it up once the real buzz of school begins.

In the meantime, I’ll just enjoy these muffins and revel in the fact that a whole-wheat something is better than a non-whole-wheat one. Heck, I’m no expert yet.

Recipe: Whole-wheat strawberry and peach muffins
Adapted from Dairy Goodness
– 1 1/2 cup milk
– 1 1/4 cup quick-cooking rolled oats (likely bought at your corner store in the ultimate rush, whilst half dressed in pajamas)
– 1 1/2 cup whole-wheat flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp ground nutmeg
–  1 egg
– 1/2 cup packed brown sugar
– 1/4 cup butter, melted
– 2 tsp vanilla extract
– 1 1/2 cup fresh strawberries, hulled and quartered
– 1 cup fresh peaches, peeled or unpeeled and quartered

Preheat oven to 350°F. Pop muffin liners in your muffin tins.

In bowl, combine milk and oats. Let stand for 5 minutes.

Meanwhile, in a large bowl, combine flour, baking powder, salt and nutmeg.

Whisk egg, brown sugar, butter and vanilla extract into oat mixture. Pour over dry ingredients and carefully fold in the strawberries and peaches.

Spoon into your lined muffin tin. Bake for about 15 minutes or until tops are golden brown and a toothpick jammed into the middle comes out clean. Let cool (or, like me, shamelessly eat a still soft muffin off the cooling rack).

Makes 15 muffins, aka just as many to eat for breakfast, lunch and dinner as well as bring to your friend who works at the local drugstore.