Small Batch Maple Peach Muffins
Yields: 6 muffins
These tender muffins are full of juicy fruit and are perfect for breakfasts or on-the-go snacks. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • 1 cup (120g) whole wheat flour (measured correctly)
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¼ cup (60mL) pure maple syrup
  • 2 tbsp (30mL) nonfat milk
  • ¾ cup (155g) diced peaches (about 1 large)
  1. Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk to the syrup mixture, beginning and ending with the flour, and stirring just until incorporated. Fold in the peaches.
  3. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 19-21 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.

For a gluten-free version, I recommend the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ tsp xanthan gum.

Peaches that are fresh, frozen and thawed, or canned in 100% juice and drained will all work for this recipe.

This recipe is easily doubled!

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at