Peach, Almond & Greek Yogurt Muffins

My friend and fellow blogger, Steve, says that my food photography needs an intervention. He sent me an article to provide me with some tips. Steve: How's this pic? Better? Or at least, slightly better?

On to the muffins! I accidentally forgot to put my Peach Almond Upside Down  Cake in the fridge, so not much of it was eaten before it got thrown out. I made these instead (and froze them, because I don't want these to go bad too).

Makes 12


3 peaches, diced
1 1/2 cup whole wheat flour
1/2 cup ground almonds
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
2 eggs
1 tsp pure vanilla extract
1 cup Greek yogurt
1/2 cup pure maple syrup
1 tbsp coconut oil


Preheat oven to 350°F. Line muffin pan with liners.

In a large bowl, combine whole wheat flour, almonds, baking soda, baking powder, salt and cinnamon. Mix until uniform.

In a second bowl, whisk eggs until frothy, then add vanilla, yogurt, maple syrup and oil. Whisk until smooth.

Pour wet ingredients into dry and mix. Fold diced peaches into batter. Scoop batter evenly into muffin liners and bake for 18 minutes, until tops are lightly browned.


Calories 161
Fat 4.5g
Carbohydrates 25.2g
Fibre 1.5g
Sugars 11.0g
Protein 5.7g
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