Get the recipe: Healthy Peach Muffins
Homemade peach muffins are a delicious twist on traditional muffin flavors. Packed with ripe peaches, naturally sweetened, and lightly spiced with vanilla and cinnamon, these healthy peach muffins are sure to become your first choice for breakfast or snack.
Ingredients
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup pure maple syrup, honey (babies over 1) or agave nectar
- 1/4 cup sugar
- 1/3 cup melted butter or oil (mild olive oil, avocado oil, vegetable oil or melted coconut oil)
- 1/3 cup milk, regular or any plain plant-based milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup peaches, fresh or frozen, chopped
Cream Cheese Drizzle
- 1/4 cup full fat cream cheese, room temperature
- 2 tbsp pure maple syrup
- 1/8 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir: In a small mixing bowl, add in the maple syrup, sugar, butter/oil, eggs, milk, and vanilla extract and mix until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add Peaches: Gently fold the peaches into the batter.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle on a few more peaches, if desired.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown. Let cool for 5-10 minutes.
- Drizzle: Meanwhile, mix together the cream cheese, maple syrup and vanilla. Once the muffins are cool, drizzle on the cream cheese icing (if desired).
- Serve and enjoy!
Notes
Age: 12+ months
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes.
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
Peaches: you can use fresh or frozen peaches in this recipe. For fresh, cut from pit and finely chop. If the peaches are extra juice, place them in a paper towel and gently blot. For frozen peaches, simply chop frozen peaches into small chunks (do not thaw) and add them to the batter.
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!