Ingredients
1 cup oat flour (see notes below)
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 large eggs
6 oz yogurt (plain or vanilla – dairy-free works too)
1/4 cup honey (or maple syrup for variation)
2 tablespoons melted butter (or coconut oil for dairy-free option)
1 heaping cup fresh peaches, diced
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mix the dry ingredients:
In a large mixing bowl, combine the oat flour, almond flour, baking powder, baking soda, and cinnamon. Stir until evenly mixed. - Add the wet ingredients:
Create a small well in the center of the dry mixture. Add the eggs, yogurt, honey, and melted butter (or coconut oil). - Combine gently:
Mix everything together until just combined. Be careful not to overmix, as this can affect the texture of your muffins. - Fold in the peaches:
Gently stir in the diced peaches, making sure they are evenly distributed throughout the batter. - Fill the muffin cups:
Divide the batter evenly among 10 muffin cups, filling each about 3/4 full. - Bake:
Place in the oven and bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. - Cool and serve:
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
- Prep Time: 10 min
- Cook Time: 20 min