Healthy Peach Muffins with Oat Flour

4.74 from 23 votes

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

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Keyword: gluten free, muffins, peach

Servings:

Calories: 231kcal

Author: Crystal Yentzen

Ingredients

For the Muffins

2 cups oat flour* see notes
¼ cup tapioca flour*
2 teaspoons baking powder
½ teaspoon baking soda
1 and ½ teaspoons cinnamon
½ teaspoon salt
¾ teaspoon stevia* optional
2 large eggs
½ cup maple syrup
⅓ cup Greek Yogurt
¼ cup coconut oil, melted or vegetable oil
¼ cup milk
2 teaspoon vanilla extract
1 and ¼ cups canned peaches, strained* or soft fresh peaches skin removed

For the Topping

¾ 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 ¾ 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

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.
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.
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.
Greek Yogurt- Make sure you use a thick Greek yogurt for your topping such as Fage.
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