Healthy Strawberry Peach Muffins
Bursting with juicy fruit and wholesome goodness, these Healthy Strawberry Peach Muffins are the ultimate guilt-free treat for breakfast or snacks! Made with whole wheat flour, rolled oats, and naturally sweetened with honey, these muffins are packed with fiber and nutrients without sacrificing flavor. Each bite offers the perfect balance of cinnamon-spiced batter and chunks of fresh strawberries and peaches, creating a moist and tender texture. Greek yogurt adds a dose of protein and richness, while melted coconut oil enhances the crumb. Ready in under 40 minutes, these muffins are ideal for meal prep or an on-the-go option. Enjoy them warm from the oven or store them for later—they’re an irresistibly healthy way to satisfy your muffin cravings!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.75 cups plain Greek yogurt
- 0.33 cups honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups coconut oil, melted and slightly cooled
- 1 cups fresh strawberries, diced
- 1 cups fresh peaches, peeled and diced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate medium-sized bowl, whisk the Greek yogurt, honey, eggs, and vanilla extract until smooth. Gradually whisk in the melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the diced strawberries and peaches, being careful not to overmix and break down the fruit.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 276.6 g | 101% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 101.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
