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Healthy Small Batch Maple Peach Muffins – an easy clean eating recipe with the same flavors as peach pie! These healthy peach muffins are really moist & soft (like cupcakes!) and SIMPLE to make. Low calorie, no refined sugar & perfect for breakfast! Peach muffins healthy greek yogurt. Low calorie peach muffins. Peach muffins easy healthy. Peach muffins with fresh or canned peaches.

Small Batch Maple Peach Muffins

© Amy's Healthy Baking
Yields: 6 muffins
These tender muffins are full of juicy fruit and are perfect for breakfasts or on-the-go snacks. They remind me of my grandma's famous peach pie! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.
4.89 from 9 votes
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Ingredients 

  • 1 cup (120g) whole wheat flour or gluten-free* flour (measured like this)
  • 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)

Instructions

  • Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray. (If using liners, then line 6 muffins cups with liners and coat them with cooking spray.)
  • 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.
  • 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 or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's really important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will make your muffins turn out dry.
 
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do NOT use a hand-held or stand mixer to make this batter! Those tend to overmix this batter, which yields muffins that are tough, gummy, or dense. Use a whisk where explicitly instructed, and use a fork for everything else.
 
IMPORTANT BATTER NOTE – READ BEFORE BEGINNING: This batter is on the thicker side, which is intentional! The peaches contain a lot of juice, which they release while baking. If the batter is too thin, that adds too much moisture, and the muffins won’t bake all the way through and can collapse while cooling.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
 
CINNAMON NOTE: I prefer Saigon cinnamon (I love this one!) because it has a stronger and sweeter flavor.
 
EGG WHITE ALTERNATIVE: If you prefer to use whole eggs, use 1 whole eggs AND reduce the milk by ½ tablespoon to compensate for the added liquid volume from the yolk.
 
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
 
PEACH NOTES: Both fresh peaches and peaches that have been canned in 100% juice will work. If using fresh, I typically recommend peeling them first. Frozen and thawed peaches should also work, if you thoroughly pat them dry of any excess moisture. You must drain the peaches (or pat them dry, if they’re frozen and thawed!) because too much extra juice will cause your muffins to collapse and turn out overly dense.
 
For the best results, dice your peaches so they’re the same size as chocolate chips. (Yes, it takes extra time to cut them this small, but it ensures your muffins bake evenly!)
 
GLUTEN-FREE OPTION: 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. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) should work as well, if measured like this.
 
DOUBLING THE RECIPE: This recipe is easily doubled!
 
HOW TO STORE: Store the fully cooled muffins in an airtight container in the refrigerator. They should keep for at least 4 days, if not longer.
 
FREEZING TIPS: If you used paper liners, peel them off before freezing. (It’s harder to peel them off after thawing or reheating the muffins!) I like to thaw individual muffins in the microwave on 50% power until they’re warmed all the way through. They almost taste freshly baked like that!
 
{gluten-free, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.