Healthy Peaches and Cream Muffins

Feb 19, 2021 | Breakfast, Recipes, Snacks

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Tender and moist, these Healthy Peaches and Cream Muffins are loaded with peaches and topped with a light cream cheese topping. Plus they are super easy to make and gluten-free.

Healthy Peaches and Cream Muffins

If you love peaches, then you must try these peaches and cream muffins. They’re made with wholesome ingredients, gluten free, and healthy enough to enjoy for breakfast. And they can be made year round by using frozen or canned peaches.

Every bite is peachy heaven, especially with the cream cheese topping. Yeah, you don’t want to skip the topping! Light cream cheese is blended with Greek yogurt and sweetened with a little maple syrup. You’ll want to eat it with everything.

You need these muffins! Trust me.

Now let’s talk ingredients:

Healthy Peaches and Cream Muffin Ingredients

Peach Muffin Ingredients

For healthy Peaches and Cream Muffins, you will need the following ingredients:

  • Oat flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 
  • Tapioca flour– Tapioca flour keeps the muffins light and airy. I use this brand and it’s pretty easy to find.
  • Baking Powder and Baking Soda– To help the muffins to rise.
  • Cinnamon– Cinnamon adds wonderful spice to the muffins but feel free to omit it if you choose.
  • Salt– Don’t forget the salt. It helps to bring out all of the other flavors.
  • Stevia– Stevia is completely optional but it does add additional sweetness to the muffins without adding extra calories.
  • Eggs– You will need two large eggs.
  • Maple Syrup– Feel free to substitute honey or agave syrup if you choose.
  • Greek Yogurt– I used plain unsweetened yogurt, but you could use peach Greek yogurt with great results.
  • Coconut Oil– You can substitute any type of vegetable oil.
  • Milk– Any type of milk will work here.
  • Vanilla Extract– Pure vanilla extract is best but imitation will work as well.
  • Peaches– Canned, frozen, or fresh peaches work well for this recipe. Using canned or frozen is great because you can make this recipe year round. If you go with fresh, make sure they are soft and sweet, skin removed.

For the cream cheese topping, you will need:

  • Greek Yogurt– Make sure you use a thick Greek yogurt such as Fage so that your topping will be nice and thick.
  • Light Cream Cheese- Be sure to buy the type that comes in blocks and you can substitute full fat if you prefer.
  • Maple Syrup– You can substitute honey or agave.
  • Stevia– A pinch of stevia (or to taste) is optional.

Muffin Batter

How to make Healthy Peaches and Cream Muffins

These muffins are so easy to make. Follow these instructions:

Make the Muffins

  • Prep oven and muffin tins. Preheat oven to 375°F and line a 12 cup muffin pan with paper liners. Spray the liners with non-stick spray.
  • Prep Peaches. Dice the strained peaches to the size of small blueberries. Set aside.
  • Mix the Dry ingredients. In a large bowl, measure and sift together the oat flour, tapioca flour, baking powder, baking soda, cinnamon, salt and stevia. Set aside.
  • Mix the wet ingredients. In a medium size bowl whisk together the eggs, maple syrup, Greek yogurt, coconut oil, milk, and vanilla extract.
  • Mix wet and dry together, add peaches. Pour the wet mixture into the dry mixture and stir together until just incorporated. Fold in the peaches.
  • Fill muffin cups and bake. Spoon an equal amount of batter into the lined cups, filling about 3/4 full or maybe a bit more. Transfer to the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the center comes our clean or holds just a few moist crumbs.
  • Cool. Allow the muffins to cool in the muffin pan for 5 minutes, then transfer them to a wire rack to cool completely.
Muffin Pans

Make the Topping

  • While the cupcakes are baking, go ahead and make the topping.
  • Mix together the cream cheese and Greek yogurt with a hand held or stand mixer until smooth and creamy. Add in the maple syrup and optional stevia until well incorporated. Refrigerate until ready to use.
  • Serve the cooled muffins with a dollop of the topping and garnish with a fresh peach and cinnamon if desired.

Healthy Peaches and Cream Muffins

Tips and Storage

  • Aluminum muffin pans work best for baking muffins. Aluminum heats up quickly and evenly, ensuring that your muffins come out perfectly every time.
  • Line your muffin tins with paper liners and spray the liners with non-stick spray. Liners guarantee the muffins won’t stick.
  • Store your muffins separate from the topping. Your muffins will stay fresh covered in an airtight container at room temperature for up to a day or in the refrigerator for up to 5 days. Store the topping covered in the refrigerator for up to 5 days.  

Love dessert for breakfast?

Check out these healthy recipes:

Healthy Carrot Cake

Peanut Butter Protein Cookies

Skinny Vegan Blueberry Muffins

Chocolate Chia Oat Pudding

As always, please let me know how you like the peach and cream muffins in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try.

Enjoy!

Crystal

Healthy Peaches and Cream Muffins
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Healthy Peaches and Cream Muffins

Tender and moist, these Healthy Peaches and Cream Muffins are loaded with peaches and topped with a light cream cheese topping. Plus they are super easy to make and gluten-free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Keyword: gluten free, muffins, peach
Servings: 12
Calories: 231kcal
Author: Crystal Yentzen

Ingredients

For the Muffins

  • 2 cups oat flour*
  • 1/4 cup tapioca flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon stevia* optional
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup Greek Yogurt
  • 1/4 cup coconut oil, melted or vegetable oil
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 and 1/4 cups canned peaches, strained* or soft fresh peaches skin removed

For the Topping

  • 3/4 cup Greek yogurt*
  • 4 ounces light cream cheese
  • 3 tablespoons maple syrup
  • pinch stevia* optional

Instructions

Make the Muffins

  • Preheat oven to 375°F and line a 12 cup muffin pan with paper liners. Spray the liners with non-stick spray.
  • Dice the strained peaches to the size of small blueberries. Set aside.
  • In a large bowl, measure and sift together the oat flour, tapioca flour, baking powder, baking soda, cinnamon, salt and stevia. Set aside.
  • In a medium size bowl whisk together the eggs, maple syrup, Greek yogurt, coconut oil, milk, and vanilla extract.
  • Pour the wet mixture into the dry mixture and stir together until just incorporated. Fold in the peaches.
  • Spoon an equal amount of batter into the lined cups, filling about 3/4 full or maybe a bit more. Transfer to the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the center comes our clean or holds just a few crumbs.
  • Allow the muffins to cool in the muffin pan for 5 minutes. Transfer them to a wire rack to cool completely.

Make the Topping

  • While the cupcakes are baking, go ahead and make the topping.
  • Mix together the cream cheese and Greek yogurt with a hand held or stand mixer until smooth and creamy. Add in the maple syrup and optional stevia until well incorporated. Refrigerate until ready to use.
  • Serve the cooled muffins with a dollop of the topping and garnish with a sliver of peach a cinnamon if desired.
  • Enjoy!

Notes

  1. Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 
  2. Tapioca Flour– Tapioca flour keeps the muffins light and airy. I use this brand and it’s pretty easy to find.
  3. Stevia– Stevia is completely optional but it does add additional sweetness to the muffins without additional calories. I use the Sweetleaf brand in the shaker bottle. If you go with a different brand, add enough stevia to equal about 2 tablespoons worth of sugar, or to taste. If you decide to add stevia to the topping, just add to taste. 
  4. Peaches- Canned or fresh peaches work for this recipe. Using canned is great because you can make this recipe year round. If you go with fresh, make sure they are soft and sweet. 
  5. Greek Yogurt– Make sure you use a thick Greek yogurt for your topping such as Fage. 
  6. Store your muffins separate from the topping. Your muffins will keep covered in an airtight container at room temperature for up to a day or in the refrigerator for up to 5 days. Store the topping covered in the refrigerator. 

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 212mg | Potassium: 282mg | Fiber: 2g | Sugar: 14g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

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