Ingredients:

  • 1.5 cups (180g) oat flour
  • 0.5 cup (65g) almond flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1.5g) fine sea salt
  • 0.5 cup (120g) plain Greek yogurt
  • 0.33 cup (80ml) maple syrup
  • 1 large (50g) egg
  • 0.25 cup (60ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (225g) fresh peaches, peeled and finely diced
  • 1 tbsp (8g) oat flour

Instructions:

  1. Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with liners, lightly greasing the tops of the liners.
  2. In a small bowl, toss the diced peaches with 1 tablespoon of oat flour until evenly coated to prevent sinking.
  3. Whisk together the dry ingredients (oat flour, almond flour, baking powder, baking soda, cinnamon, and salt) in one bowl.
  4. In a separate bowl, whisk together the wet ingredients (Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract).
  5. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined, ensuring no flour streaks remain.
  6. Gently fold in the coated peaches and divide the batter evenly among the 12 muffin cups.
  7. Bake for 18–22 minutes until the edges are mahogany-colored and the tops spring back when lightly pressed.