Easy and Healthy Peach Muffins Recipe
These healthy peach muffins are so delicious, it’s hard to believe they are vegan, dairy-free, and low sugar. These are perfect for a summer treat or quick and easy breakfast on busy mornings.
Peaches have a limited season, but when it’s that time of year, fresh peaches are divine! We never let peach season go by without making this peach cobbler from cake mix – the flavor is out of this world! You also have to make this peach salsa, perfect with tortilla chips!
If you can’t find fresh, you can certainly use frozen peaches. They are typically flash frozen so the closest to fresh you will find. I would only use canned peaches in a pinch, and make sure to drain them really well.
Small Batch Healthy Peach Muffins
These muffins are a tasty dessert or breakfast idea. This is a small batch recipe, so though it’s perfect for a single person or a couple, it can easily be doubled or tripled. In addition, these muffins are freezer-friendly so that you can snack whenever you’re in the mood. Serve one with this delicious hydrating peach smoothie.
Recipe Ingredients
You probably have most of these ingredients in your pantry right now.
- all-purpose flour
- baking powder
- ground flax
- salt
- almond milk (or other non-dairy milk)
- light brown sugar
- vegetable oil
- vanilla extract
- fresh peach
How to Make Peach Muffins
Set your oven to 375°F for preheating. Grease 4 wells of a muffin tin. You can alternately use paper liners.
Combine flour, 4 tablespoons of the brown sugar, baking powder, flax, and salt in a large bowl. Stir well to be sure everything is well combined.
Tip!
When measuring ingredients like flour or sugar, do it over a piece of wax paper. This way, anything that gets scraped off as you level will fall on the paper so you can easily pour it back into the container.
Pour almond milk, oil, and vanilla into a measuring cup.
Add the liquid ingredients to the dry ingredients. Stir until just combined. Do not overmix the batter.
Gently add in the diced peaches.
Mix together gently so you don’t break up the peaches.
Fill the muffin tins to about ¼ inch from the top.
Sprinkle the remaining tablespoon of brown sugar evenly across the tops of the batter.
Bake the muffins for 20-23 minutes. Check with a skewer inserted in the center to see that it comes out clean.
Allow the muffins to cool for at least 15 minutes before removing them from the muffin tin.
Tips & Variations
- Slowly mix in the dry ingredients with the wet ingredients. The peach muffins will become dense and heavy if you overmix the batter.
- Make sure to cut the peaches into uniform-sized pieces so each bite is evenly mixed into the batter. We did not peel the peaches, but you certainly can.
- Use a toothpick and stick it in the muffin’s center; if it comes out clean of wet batter, the muffins are done. If the toothpick has wet batter, return the muffins to the oven to bake a bit longer.
- We also love coconut milk for these muffins. Don’t buy the canned version, which is full of sugar. We like the milk and coconut water mixture. It’s low in calories and fat and high in calcium.
- If you use canned peaches, reach for peaches in juice, not syrup, as syrup contains a lot of sugar. Be sure to drain them well as extra liquid will change the consistency of the baked muffins.
- Mix in chopped nuts like pecans or almonds into the muffin batter for a crunch.
- Add 1/2 teaspoon of cinnamon to the muffin batter for a warm cinnamon flavor.
- Mix some diced strawberries or raspberries for a double fruit muffin.
- Use half wheat and half regular flour to make these muffins even heartier.
How to Store These Muffins
For the best results, allow your muffins to cool fully after you remove them from the oven. Then, you will place your sweet muffins in a sealed container or bag. They can be stored for 2-3 days at room temperature. You can also store them in the fridge and extend their life to 4-5 days.
Or freeze your homemade peach muffins for later. Place in a freezer bag or freezer container for 2-3 months. Then, thaw the frozen muffins at room temperature or in the fridge overnight until the muffins are fully thawed.
Best Way to Serve Peach Muffins
We like to warm these muffins up in the oven before serving. They can also be served as is, at room temperature. Serve with a cup of low sugar and dairy free yogurt for a perfect healthy breakfast.
More Easy Breakfast Recipes
33 Smoothie Recipes without Yogurt
Peach Muffins
Ingredients
- 2/3 cup all-purpose flour 80g
- 1 ½ tsp baking powder 6g
- 2 tbsp ground flax 14 g
- ¼ tsp salt 2g
- 1/3 cup almond milk 78g (or other non-dairy milk)
- 5 tbsp light brown sugar 68 g, divided
- 2 tbsp vegetable oil 30ml
- ½ tsp vanilla extract 3 ml
- 1 medium peach 125g, diced
Instructions
- Set your oven to 375°F for preheating. Grease 4 wells of a muffin tin. You can alternately use paper liners.
- Combine flour, 4 tablespoons of the brown sugar, baking powder, flax, and salt in a large bowl. Stir well to to make sure everything is well combined.
- Pour almond milk, oil, and vanilla into a measuring cup.
- Add the liquid ingredients to the dry ingredients. Stir until just combined. Do not overmix the batter.
- Gently add in the diced peaches. Mix together gently so not to break up the peach bits.
- Fill the muffin tins to about ¼ inch from the top.
- Sprinkle the remaining tablespoon of brown sugar evenly across the tops of the batter.
- Bake the muffins for 20-23 minutes. Check with a skewer inserted in the center to see that it comes out clean.
- Allow the muffins to cool for at least 15 minutes before removing them from the muffin tin.
