Healthy Living in the North

Foodie Friday: Fall is in the air

September is here, which means fall is just around the corner. I know many people are never ready for summer to end, but this is definitely my favourite time of the year. The trees start to turn colour, there is a refreshing breeze in the air, and still plenty of daylight to enjoy the outdoors. It’s also a great time to enjoy local BC produce – you can often find a mix of those summer staples like peaches and zucchini mixed with fall favourites like squash and Brussel sprouts.

Fall is also the perfect time to get in the kitchen and do some baking – no worries about heating up the house too much like in the summer! I love to bake homemade muffins for grab-and-go breakfasts and snacks. They are probably one of the least fussy things to bake, making them a great choice for a beginner baker. And when you make your own, you can amp up the nutrition by using whole grains like oats, and using less sugar than store bought ones.

A fast, favourite recipe with a hint of summer flavour!

Feeling inspired to do a little baking? Why not give this easy oatmeal peach muffin recipe a go! Not only willyou get prepped with some easy breakfasts for back-to-school, but you also get to hang on to the taste of summer a little while longer – in case you aren’t as excited for fall as I am!

Oatmeal Peach Muffins

Makes 12 muffins

IngredientsOatmeal Peach Muffins

  • 1 cup oats
  • 1 1/2 cup whole wheat flour
  • 1/4 cup ground flax seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 cup melted butter or vegetable oil
  • 1 tsp vanilla
  • 2 medium peaches, peeled, and chopped


  1. Preheat oven to 375 degrees F. Lightly grease muffin pan, or use paper liners.
  2. In a large bowl combine oats, flour, flax seeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a medium bowl, combine eggs, milk, sugar, melted butter, and vanilla. Mix well so that the sugar is dissolved.
  4. Stir the peaches into the dry mixture, so they are just coated.
  5. Add the wet ingredients to the dry, and mix until just combined. A few lumps are okay.
  6. Divide the batter evenly between the 12 muffin cups. Bake for 20 – 25 minutes, or until golden brown and a toothpick inserted comes out clean.

Tip: Make these muffins all year round by substituting 1 cup chopped frozen peaches for the fresh. Or try your favourite berries, such as blueberries or raspberries.

Marianne Bloudoff

About Marianne Bloudoff

Born and raised in BC, Marianne moved from Vancouver to Prince George in January 2014. She is a Registered Dietitian with Northern Health's population health team. Her passion for food and nutrition lured her away from her previous career in Fisheries Management. Now, instead of counting fish, she finds herself educating people on their health benefits. In her spare time, Marianne can be found experimenting in the kitchen and writing about it on her food blog, as well as exploring everything northern B.C. has to offer.