I’m partnering with Pollinate Media Group® and Del Monte to bring you this recipe! I absolutely love baking with Del Monte’s fruit. It adds such a great pop of natural sweetness, especially to these muffins!
Last night, I knocked on my neighbors’ door with a plate of baked goodies shortly after I heard their car pull into the driveway from their weekend trip away. Their two young kids, five and eight years old, greatened me with the biggest grins, immediately asking if they could sample the treats before running around the front yard kicking soccer balls and showing off their moves.
When a stray pass ricocheted off the garage door and into the street, their mom called them back inside, reminding them to brush their teeth. Before they grabbed the toothpaste, both kids insisted on running back to their bedrooms to pull out various trophies and prizes to show me. So precious!
After hugs goodnight, they dashed back to the bathroom while their mom stepped out on the front porch to chat. She explained that they had spent the past three days 100 miles south because both of their children were accepted into a prestigious school. To take advantage of the opportunity, they needed to move less than four days later to be down there when classes started the following Monday.
Although absolutely overjoyed for them and their kids, my heart sank a little at the news. Those little cuties drew me handmade thank you cards and brought me a huge bouquet of flowers on my birthday. They showed me their favorite dolls and performed special dances just for me on the front lawn, and whenever anyone knocks on their front door, they immediately ask, “Is it Amy?”
I’m really going to miss those sweet kids when they move!
Before they leave town, I wanted to bake them one last healthy treat, so I came up with these Whole Wheat Honey Peach Muffins. Made of completely wholesome, clean-eating ingredients, these tender muffins are perfect for their lunch boxes or after school snacks. They’re bound to help them smile on their first day at a new school!
Like many of my muffin recipes, these healthy ones contain 100% whole wheat flour. They’re packed with fiber to keep you full, while still tasting extra satisfying from the sweet peaches.
To save time and make the recipe even easier, I turned to Del Monte’s Fruit Cups, and I found these “No Sugar Added” peach ones at Walmart. The fruit tastes fresh and comes pre-chopped, so it just requires a few extra moments to dice them a little smaller. It doesn’t get much simpler than that!
Although whole wheat muffins generally come with a bad reputation for being bland and tasting like cardboard, these are the exact opposite. They have a lovely hint of sweetness from honey and are incredibly tender due to my favorite ingredient in healthier baking… Greek yogurt! Greek yogurt adds all of the moisture of oil for a fraction of the fat and calories; plus it gives them muffins a little extra protein boost too.
With their irresistible bready aroma wafting through the house while they baked, it was so tempting to break into one of these Whole Wheat Honey Peach Muffins straight out of the oven. The burned fingertips would’ve been worth it! But if you have any left over, they taste just as sweet chilled or at room temperature, making them an awesome option for rushed mornings, back-to-school lunches, and after school snacks.
Hopefully my cute little neighbor kids approve! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy honey peach muffins!
| Whole Wheat Honey Peach Muffins | Print |
- 2 cups (240g) whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tbsp (15mL) vanilla extract
- ½ cup (120mL) honey
- ½ cup (120g) plain nonfat Greek yogurt
- ½ cup (120mL) nonfat milk
- 3 Del Monte No Sugar Added Peach Fruit Cups, drained (about 1 cup) and diced
- Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in the honey and yogurt, thoroughly mixing until no large lumps remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Gently fold in the peaches.
- Divide the batter between the prepared muffin cups, and bake at 350°F for 29-33 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely. (The peaches will still be extremely hot, so don’t burn yourself!)
Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour in the batter will make your muffins dry and crumbly, rather than moist and fluffy.
Pure maple syrup or agave may be substituted for the honey.
Any milk may be substituted for the nonfat milk.
GLUTEN-FREE VERSION: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) should work as well, if measured like this.
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
Want to try Del Monte peaches in these muffins too? Right now, Del Monte and Walmart have teamed up to create a special offer. From August 1, 2014 through September 13, 2014 at select Walmart Super Stores while supplies last, you can bring in a personal picture of your kids to the photo center, and they’ll turn it into a 5×7” print with a back-to-school border for free, along with giving you a coupon for $1 off any 2 Del Monte products!
Just to let you know, if you’re looking at whole foods, De Monte peaches in the cup that say no sugar added have high fructose corn syrup added instead. Walmart (great value) makes canned peaches that are canned in juice that are much healthier. I learned the hard way with Del Monte because HFCS causes problems with my blood sugar afterwards.
The ingredients on the Del Monte no sugar added peaches that I used did not list HFCS Ashley, so I’m not entirely sure what happened with the label that you saw. Thanks for the tip about Walmart peaches though!
Hmmm Not sure. We bought a case this last summer to take with us to events. It had del monte peaches, mandarin oranges, and pears in the little cups and they all had it in there. I was excited to see no sugar added but bummed when I got home and found that. I will have to look on their four packs and see if its the same thing.
Just popped these bad boys in the oven. Can’t wait to try them!
I’m excited to hear what you think of the muffins Sara!
Amy, these were so good! My kids loved them! For some reason, my peaches sank to the bottom, but they didn’t stick to the pan so it wasn’t a deal breaker. Yum, yum! They store well in the fridge.
As a note, I used fresh ground soft white wheat.
I’m so glad you and your kids enjoyed the muffins Stacy! That’s really strange about the peaches… Did you make any substitutions, by chance? You can also try tossing them with a little flour before mixing them in to help prevent that issue. 🙂
It was probably because I used a muffin top pan instead of a traditional pan. But, either way…they were so good that it didn’t matter! 🙂
Yes, that would definitely cause the peaches to sink. I’m still glad you enjoyed them! 🙂
Can you substitute non fat milk with almond milk??
Yes, that’s fine! I’m excited to hear what you think of the muffins Monserrat!
Can I use whole wheat pastry flour instead? By the way, I just started baking because of your website and I’m really enjoying it. Thank you.
Yes! Whole wheat pastry flour will work just fine. That means so much to me Taylor — thank you for sharing that with me! 🙂 I can’t wait to hear what you think of the muffins!
Can I interchange whole wheat, whole wheat pastry, and white whole wheat whenever I want?
It’s been fun so far. I’ve only made lemon poppyseed muffins and the whole wheat strawberry chocolate chip muffins. I realized on the former that I hadn’t put enough baking powder and baking soda and they came out dry and crumbly. But once I caught my mistake, the strawberry choco chip ones came out wonderful! I also incorporated your method of measuring flour and I bet it made a difference.
You’re right in that how the flour is measured makes a huge difference in the texture of all baked goods! I’m really glad you enjoyed the whole wheat strawberry chocolate chip muffins. 🙂 White whole wheat flour and whole wheat pastry flour can be exchanged in all of my recipes. If the recipe specifically calls for regular whole wheat flour, you can always substitute white whole wheat flour or whole wheat pastry flour. However, if the recipe calls for either of those latter two options, I’d be more hesitant to substitute regular whole wheat flour. Regular whole wheat flour has a more “wheat-y” taste, so I tend to use white whole wheat flour or whole wheat pastry flour when I want the other flavors to shine (like lemon treats, for example!).
I made these for my niece’s firsf birthday and they were a huge success? Thanks for yet another awesome recipe, somehow every single recipe of yours that I have tried has turned out great!
Katja x
What an amazing aunt you are Katja! I’m so glad your niece and your family enjoyed the muffins. That means a lot to me that you’d bake them for such a special occasion! 🙂 And I’m truly touched by how many of my recipes you’ve tried — thank YOU!
These were the best healthy muffins I have ever had! Not too sweet and even though it is made with whole wheat flour it is moist! Was wondering can you substitute something else for the honey in the recipe?
I’m so glad you loved these muffins, Nancy! I’m truly honored that you’d call them the best healthy muffins you’ve ever had — thank you so much!! 🙂 The best 1-for-1 substitutes for the honey are pure maple syrup and agave. You can also substitute ½ cup of brown sugar or coconut sugar PLUS an additional ¼ cup of milk, if that’s better suited to what you have in your pantry!
Hello
I.m European, continental, and not used to the cup and Fahrenheit system. Would it be possible to include the metric and Celsius system for the recipes? Tried the muffins, but my measuring must have been well out.
I’m honored that you tried my recipe, Diana! I’m slowly working through adding the metric measurements for my older recipes. With 1200+ recipes on my website, it’s taking a bit of time! 😉 But I just added the metric measurements for this recipe, and the Celsius equivalent of 350°F is 175°C. Hopefully that helps, and I’d love to hear how your next batch of muffins turns out, if you decide to try making them again!
Made these yummy peach muffins in my brownie pan (individual squares in a pan). I substituted the egg with an aquafaba “egg” and the honey with agave for my vegan husband, and he ate most of them throughout the day. Luckily he left a few for me for dessert in the evening! LOL. Thank you Amy for your awesome sweetful recipes! I love all of the ones I have tested throughout the years since finding you, and will continue to try more!