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Guess what's up? Dessert, you guys.  Mini, sweet, tender, wholesome dessert that literally melts-in-your-mouth. Do I have your attention now? Okay, cool, I'll continue telling you how delicious it is in hopes that you'll create

Total time

30 minutes




  • ¼ cup melted butter
  • ¼ cup canola oil
  • ¼ cup dark brown sugar
  • 4 eggs
  • 1 tsp pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat pastry flour
  • 2 tbsp ground flax seed
  • ½ tsp baking soda
  • ¼ tsp coarse salt
  • ⅔ cup vanilla Greek yogurt
  • ⅓ cup milk
  • 3 tbsp melted butter
  • 3 tbsp dark brown sugar
  • 2 medium peaches (thinly sliced)


  1. Preheat oven to 350 degrees. In the bowl of a stand mixer, whisk together melted butter, oil and brown sugar until fluffy.

    Add eggs, one at a time, then vanilla extract and mix until incorporated. In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt. In a measuring cup, whisk together yogurt and milk.

    Turn the stand mixer on low and add a third of the dry mixture, then half of the yogurt/milk, then repeat, finishing with the dry mixture, just until incorporated.

    Coat a 12-cup mini bundt pan with cooking spray. In a bowl, stir together melted butter, brown sugar and peach slices. Layer 3 peach slices in the bottom of each well, then fill ¾ of the way full with cake batter. Set aside remaining butter/brown sugar mixture.

    Bake mini cakes for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool, then remove cakes from the pan. Microwave butter/brown sugar mixture for 30 seconds, or until melted. Pour over each mini bundt cake and top with chopped walnuts (if desired). Serve.

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