Healthy Peach Muffins with Oat Flour

Last updated Jun 21, 2022 | Published on Jun 15, 2022 | Breakfast, Gluten-Free, Recipes, Snacks

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

 

 

Healthy Peach Muffins with Oat Flour

 

If you love peaches, you must try these healthy peach 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 maple syrup. You’ll want to eat it with everything.

 

You need these muffins! Trust me.

 

Now let’s talk about ingredients:

 

Healthy Peach Muffins Ingredients:

 

Peach Muffin Ingredients

 

For Healthy Peach Muffins with Oat Flour, 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 airtight 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, although you could use peach or vanilla Greek yogurt with great results.
  • Coconut Oil– You can substitute any type of flavorless vegetable oil.
  • Milk– Any type of milk will work fine for this recipe, dairy or plant-based.
  • 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 peaches allows you to 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 to make your topping 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.

 

 

Healthy peach oat muffin batter in a white bowl.

 

How to make Healthy Peach Muffins with Oat Flour

Follow these instructions and you’ll have peach muffins in no time:

Make the Muffins

  • Prep oven and muffin tins. Preheat the 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 into 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 the 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 out 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.

 

 

Healthy peach muffin batter in two muffin tins getting ready to be baked.

 

Make the Topping

  • While the cupcakes are baking, go ahead and make the topping.
  • Mix together the cream cheese and Greek yogurt with a handheld 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.

 

 

A healthy peach muffin with a bite taken out.

 

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 two days 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

Collagen Blueberry Muffins

 

 

As always, please let me know how you like the healthy peach muffins with oat flour 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
Print Recipe
5 from 16 votes

Healthy Peach Muffins with Oat Flour

Tender and moist, these Healthy Peach Muffins with Oat Flour 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* see notes
  • 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 the 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 intoto 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 out 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 the cream cheese and Greek yogurt with a handheld 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 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 allows you to make this recipe year-round. If you go with fresh, make sure they are soft and sweet, and remove the skin.
  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

15 Comments

  1. Kayla

    5 stars
    These peaches and cream muffins are so delicious! They make the perfect breakfast!

    Reply
  2. Chrissaysnature

    5 stars
    Ligh, creamy and so fluffy! These muffins are absolutely delicious! Thanks for an amazing recipe!

    Reply
  3. Anaiah

    5 stars
    Healthy peaches and cream muffins? Yes, please! I love finding delicious gluten free desserts. This was easy to make and the cream cheese frosting was so good!

    Reply
  4. Natalie

    5 stars
    Oh my yum!!!! These muffins look delicious. I must make them, I’m drooling.

    Reply
  5. Choclette

    5 stars
    Adore peaches in baking and I’m super impressed with the ingredients you’ve used in these muffins. Can’t wait to try them.

    Reply
  6. Andrea

    5 stars
    these muffins turned out so delicious! love that they’re gluten free too!

    Reply
  7. EMILY

    5 stars
    Why have I never made peach muffins before??? These were so good and I loved the yogurt topping. Totally making again!

    Reply
  8. Jess

    5 stars
    I can’t wait to make these – they look divine!

    Reply
  9. Shilpa

    5 stars
    Such a delicious start to the day. Love it.

    Reply
  10. Matej

    5 stars
    One of my sons loves muffins, will make these for him the next time I bake some. Awesome photos btw! 🙂

    Reply
  11. Katie

    5 stars
    these muffins are a dream come true! I am so obsessed! I will definitely be making them again.

    Reply

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