Peach Muffins

Seriously yummy peach muffins! This peach muffin recipe is made with 100% whole grains and uses juicy fresh peaches for incredible flavor.

The Perfect Peach Muffins

Are you a fruit muffin person? Good! So are we! These peach muffins are flavored with peach puree along with delicious peach chunks throughout the muffins. They taste fresh even when they’re steaming hot.

How to Prepare Peaches for Peach Muffins

You use peaches two different ways in this peach muffin recipe; pureed and chunked.

Peel the peaches– pureed or chunked we recommend peeling the peaches. The skin of peaches can be a bit tough for this recipe. Use a vegetable peeler or a very sharp knife to carefully peel the skin from each peach.

Remove the pits– after peeling the peaches, cut the peach in half and remove the pit from the middle of the peaches.

Chunk– cut one peach into small chunks that will eventually be folded into the muffin batter.

Puree– to make the peach puree for this peach muffin recipe, place 4 peaches into a blender along with 1-2 tablespoons of water and blend until smooth.

CHeck it out!

6 Healthy Muffin Recipes – 1 Base Batter

Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!

1. Healthy Banana Nut Muffins
2. Healthy Chocolate Muffins
3. Cranberry Orange Muffins
4. Apple Cinnamon Muffins
5. Chocolate Pumpkin Zucchini Muffins
6. Chocolate Chip Pumpkin Muffins

Other Ingredients You Need

Below are the rest for the ingredients you need for these peaches.

• Peaches- what is better than fresh and juicy peaches? Peach muffins! Find yourself flavorful peaches for these peach muffins. Skin and remove pits from the peaches and you’re set.
• Water- you need a little water when you puree the peaches for these peach muffins. how much water depends on how juicy your peaches are.
• White whole wheat flour– we use a combination of flours to add some whole grains to the muffins.
• Light brown sugar, packed (or coconut sugar)– we only use a little bit of brown sugar or coconut sugar to sweeten these muffs!
• Baking soda– don’t forget the baking soda, it fluffs these muffins up.
• Large eggs– use two large eggs to fluff up these muffins. You can also use a flax egg if you are out of eggs!
• Honey- sweetening this muffins with a little honey really compliments the peaches!
• Vanilla- a little vanilla extract goes along way.
• Cinnamon + ginger- these peach muffins are elevated with ground cinnamon and ginger.
• Unsweetened plain almond milk– we like to think out our muffin batter with a little bit of almond milk. Any milk will do.
• Coconut oil– don’t skip the oil!

Tools You Need for Peach Muffins

Here are a few of our favorite baking tools that makes this peach muffin fool proof.

Wilton

Loaf Pan

Duralex

Glass Nesting Bowls

Reynolds Wrap

Tin Foil

Cuisinart

Muffin Tin

Vitamix

Blender

Peach Muffins 101

How to Choose peaches

When picking out peaches for these muffins, we recommend choosing peaches that have a sweet scent and have some give when you squeeze them rather than rock hard.

DON’T OVER MIX

Our #1 baking tip with any muffin recipe is DO NOT OVER MIX!

If you over mix your batter you risk over-whipping the eggs. This removes the air that helps the muffins rise and become super fluffy.

TOOTHPICK TEST

Use a toothpick to check if the center of your muffins are fully cooked. Simply stick a toothpick halfway in. If it comes out clean you know they’re done!

LET MUFFINS COOL

I’ve made this mistake time and time again. Let your muffins cool for 5-10 minutes before trying to remove them from the muffin tin. If you remove them too soon, your muffins might fall apart!

Storage

Let your peaches muffins cool completely on a cooling rack. Then, transfer them into an airtight container or gallon-size plastic bag and store them on the countertop for up to 2-3 days OR in the refrigerator for up to 3-5 days.

Freezer Instructions

Let the peach muffins cool completely and then wrap them in a piece of tin foil. Remove as much air as possible and then place into the freezer for up to 3 months.

You can wrap 2 together or all 12, it’s all up to you! You can also store them in a freezer-safe gallon-size bag for additional freezer protection.

4.73 from 11 votes

Peach Muffin Recipe

This peach muffin recipe is uses peach puree to keep these muffins moist and delicious. Make them for the week or freeze them for up to 3 months. 

Prep:15 minutes

Cook:20 minutes

Total:35 minutes

Fat 4

Carbs 38

Protein 4

Yield: 12

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Ingredients

Dry Ingredients

• 5 small/medium peaches pitted and skin removed, divided
• 1.75 cups white whole wheat flour
• ½ cup light brown sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Wet Ingredients

• 2-3 tablespoons water
• 2 large eggs
• 1/2 cup honey
• 1/2 cups unsweetened, plain almond milk unsweetened
• 2 teaspoons vanilla extract
• 2 tablespoons melted coconut oil

Instructions 

• First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
• Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
• Add the other dry ingredients to the medium bowl and mix to combine.
• To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
• Add the 1 cup of peach puree to the bowl with dry ingredients. 
• Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
• Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
• Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
• Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.

Watch It

Nutrition facts

Calories: 197kcal Carbohydrates: 38g Protein: 4g Fat: 4g Fiber: 3g Sugar: 18g

Author: Linley Hanson

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