These whole wheat Greek yogurt peach muffins feature this summer’s freshest stone fruit! With no butter or oil, these healthier handheld treats won’t add too much to your waistline!
Is there anything as amazing as a fresh, juicy peach in the summertime? Well, maybe fresh watermelon, berries and corn but peaches will always be at the top of the list.
While doing my weekly grocery shopping, I came across huge crates of local fresh peaches. My husband immediately suggested that we buy some and I asked him how I should use them (other than eating them plain). I recommended a pie, but he asked about muffins. Since we haven’t had muffins in a while, it was time to get back on my muffin kick.
These muffins were fantastic right out of the oven while they are slightly warm and still have that light crunch from the raw sugar topping. After several hours, the muffins will start to get soggy from the peach juices and the applesauce. So I’d definitely recommend eating these the same day, but if you need to prolong their life, please cover them and put them in the refrigerator. I don’t recommend freezing these since they will get freezer burn and once thawed will become super soggy.
But, my family and I each scarfed one down after a fun afternoon at the pool one weekend. It was also great to have these as breakfast for the following days.
Whole wheat Greek yogurt peach muffins
- 2 cups white whole wheat flour can substitute with all-purpose
- 3/4 cup brown sugar packed
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 2 eggs
- 1 5.3 ounce container plain Greek yogurt
- 1/4 cup plus 2 Tablespoons coconut oil melted
- 1/4 cup milk of choice
- 1/4 cup unsweetened applesauce
- 1 and 1/2 cups fresh or frozen peaches chopped (about 3-4 peaches)
- Coarse raw sugar for sprinkling optional
- Preheat your oven to 350 degrees F. Generously grease or line two standard muffin pans and set aside.
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda and cinnamon. Set aside.
- In a medium sized bowl, mix together the eggs, Greek yogurt, coconut oil, milk, and applesauce. Transfer this to the large bowl with the dry ingredients and fold until a few dry streaks remain. Toss in the peaches and fold until everything just comes together. Do not over mix.
- Evenly distribute the batter into your muffin pan, filling each well about 3/4 full. Sprinkle the tops with the raw sugar if desired.
- Bake in your preheated oven for 20-23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before transferring to a wire rack to cool completely.
I made these in a 13×9 pan to save time 🙂 I didn’t have coconut oil. I might have used too many peaches (3+ cups), but they turned out great! I didn’t sprinkle sugar on top and my peaches were not quite ripe, so I think I would definitely do the sugar on top next time. Thanks!
Awesome – I don’t think there is such a thing as too many peaches! Glad these turned out for you, Bonnie!
I want to cut the recipe. How much would 3/4 tsp cinnamon and 1 5.3 ounce container plain greek yogurt be cut in half?
I would recommend somewhere between 1/4 and 1/2 teaspoons of cinnamon. The one container of Greek yogurt is approximately 3/4 cup so I’d also use somewhere between 1/4 and 1/2 cup. You can always start with 1/4 cup of greek yogurt and add more if your batter appears on the drier side.