Healthy Peach Muffins (whole wheat)
These peach muffins are made healthier with whole wheat flour and Greek yogurt. They are tender, moist and full of juicy peaches. Plus they are easy to make.
Servings: 6 muffins
Calories: 229kcal
Ingredients
- 1 cup (128 g) hard white wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup (56 g) salted butter, melted
- ¼ cup packed (52 g) brown sugar
- 2 tablespoon (26 g) granulated cane sugar
- 1 large egg
- ¼ cup (60 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup (170 g) diced peeled peaches (about ⅜“ pieces). 1 large or 2 small peaches
Instructions
- Preheat the oven to 400°F with the rack in the center position.
- In a small mixing bowl stir together 1 cup hard white wheat flour, ½ teaspoon baking powder, and ½ teaspoon baking soda.1 cup hard white wheat flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- To a large mixing bowl add ¼ cup salted butter, melted, ¼ cup packed brown sugar and 2 tablespoon granulated cane sugar whisk until combined.¼ cup salted butter, melted, ¼ cup packed brown sugar, 2 tablespoon granulated cane sugar
- Add 1 large egg and whisk until lightened in color, add ¼ cup plain Greek yogurt, 1 teaspoon vanilla extract and 1 teaspoon almond extract. Whisk until well combined.1 large egg, ¼ cup plain Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add the dry ingredients to the wet ingredients and whisk until well combined.
- Fold in ½ cup diced peeled peaches.½ cup diced peeled peaches
- Divide the batter evenly between 6 greased standard size muffin cups (they will be very full) Or 18-24 mini muffin cups.
- Bake for 15-18 minutes for regular size, 8-10 minutes for mini, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for 1-2 minutes before removing from the pan to a wire rack to cool.
Notes
See the ingredient section in the post above for substitutions.
You can leave the peelings on the peaches or peel them off, whatever your preference.
Double the recipe for 12 regular size muffins.
You can substitute the hard white wheat flour for soft white wheat flour (whole wheat pastry flour).
Nutrition
Serving: 1muffin | Calories: 229kcal | Carbohydrates: 32g | Protein: 5.2g | Fat: 9.7g | Cholesterol: 52.9mg | Sodium: 185.3mg | Fiber: 2.8g | Sugar: 16.7g | Vitamin A: 85.2IU | Vitamin C: 2.9mg | Iron: 1.1mg