Peach Muffin Recipe
This peach muffin recipe uses peach puree to keep these muffins moist and delicious. Make them in less than 35 minutes with nutritious ingredients!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 4
Carbs 38
Protein 4
Yield 12
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