Bed Rest Peach Pecan Muffin Recipe

What better way to celebrate having made it to 37 weeks than with the Peach Pecan Muffin recipe I made while sitting on a bar stool just a couple days after going into labor at 34 weeks.  I’ve experienced a lot of Braxton Hicks contractions throughout both my pregnancies and they’ve never worried me.  They’re inconsistent, uncomfortable but not painful, and seem to just come and go.  Especially since Parker had to be forced to evacuate the womb after 40 weeks and still took nearly two full days to come out, I’ve never worried about going into labor early.  This particular Saturday, though, the contractions kept coming for almost 8 hours, exactly 2-3 minutes apart, and it wasn’t until after three bags of IV fluid followed by some uterus relaxing meds that they finally stopped. (Maybe not a coincidence that this was the day after I decided I was going to put together the whole nursery while Aaron and Parker were in Chicago! Oh yes, did I mention Aaron and Parker were in Chicago while this was happening?!)  I’ve been taking it much easier since then, although I’ve been slowly adding things like grocery shopping and little air-conditioned outings with Aaron and Parker to the mix.  I still have about 20+ contractions a day, but they’re inconsistent and not the painful kind. As of today, though, this lady is free to move out of the cabin if she wishes.  (Especially since I am prone to big babies, a couple weeks early is not sounding so bad!)  Keep reading for the full recipe…

Peach Pecan Muffin Recipe

(makes 12 muffins)

Ingredients:

  • 1 egg
  • ¾ c. cashew milk at room temperature
  • ¼ c. melted coconut oil
  • 2 teaspoon vanilla
  • 1 1/2 c. all-purpose flour
  • 1/2 c. wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ c. cane sugar
  • 1/4 c. dark brown sugar
  • 1 c. finely diced peaches (the more the merrier in my opinion!)
  • ½ c. roughly chopped pecans (optional to add more for garnish)
  • coconut shreds for garnish (optional)

Directions:

Preheat oven to 350 degrees.  Line a muffin tin with paper liners.

In a small bowl, combine first four (wet) ingredients.  In a medium bowl, combine next seven (dry) ingredients.  Add the wet ingredients to the dry ingredients and gently mix until combined but do not over mix.  Fold in the peaches and pecans.

Fill up paper muffin liners until even with the side of the tin.  They will rise a little but not a lot. Top with coconut and additional pecans if you wish.

Bake for 15 minutes or until just barely baked through.

Photography for Peach Pecan Muffin Recipe by Katie Jameson

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  1. These muffins look delicious. I’ve never had cashew milk. I do have almond milk on hand though.

    Jennifer
    Effortlessly Sophisticated

    • Jen Pinkston

      08/06/2017

      I tend to find that cashew milk is a little creamier… and so delicious! But I love almond too and am sure you could substitute it.

  2. Mildred

    08/02/2017

    Dear Jennifer,
    Your blog is amazing!! How did you ever learn to set that all up properly? I plan to try the wonderful sounding peach muffins and thank you for the recipe! You are a peach of a girl!!!

    • Jen Pinkston

      08/06/2017

      Ahh! Thank you so much! It takes a village… or at least a very capable team 🙂

  3. Currently working on a breakfast muffin recipe myself. Using your photos as inspiration as I absolutely love them!! Great work.