Whole Wheat Honey Peach Muffins
Yields: 12 muffins
These tender muffins are chock full of juicy peaches! While they taste incredible fresh out of the oven, they’re just as irresistible at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 6 days.
  • 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
  1. Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray.
  2. 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.
  3. 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!)
Notes: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/08/18/whole-wheat-honey-peach-muffins/