Whole Wheat Peach Streusel Muffins

To make the Streusel Topping combine the Brown Sugar (3 Tbsp) , All-Purpose Flour (2 Tbsp) , Unsalted Butter (1/3 cup) , Oatmeal (3 Tbsp) , Pecans (2 Tbsp) , Simply Organic Cinnamon, Ground (1/4 tsp) , Ground Ginger (1/4 tsp) , Ground Nutmeg (1 pinch) , and Salt (1 pinch) in a food processor and pulse until combined and crumbly. Set aside.

Peel Peaches (4) and remove the pit. Chop two of the peaches into 1/2-inch chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.

In a small bowl whisk together All-Purpose Flour (1 cup) , Whole Wheat Flour (1 cup) , Baking Powder (2 tsp) , Baking Soda (1/2 tsp) , Simply Organic Cinnamon, Ground (1/2 tsp) and Kosher Salt (1/2 tsp) . Set aside.

In a large bowl whisk together Canola Oil (1/3 cup) and Granulated Sugar (1/3 cup) . Add Eggland's Best Classic Eggs (2) , one at a time, whisking after each until incorporated.

Stir in Sour Cream (1/3 cup) , pureed peaches and Vanilla Extract (1 tsp) . Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.