Side Pannel
Small Batch Maple Peach Muffins
Small Batch Maple Peach Muffins
- Recipe Submitted by maryjosh on 10/07/2016
Ingredients List
- 1 cup (120g) whole wheat flour (measured correctly)
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ¼ cup (60mL) pure maple syrup
- 2 tbsp (30mL) nonfat milk
- ¾ cup (155g) diced peaches (about 1 large)
Directions
Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray.
In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk to the syrup mixture, beginning and ending with the flour, and stirring just until incorporated. Fold in the peaches.
Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 19-21 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk to the syrup mixture, beginning and ending with the flour, and stirring just until incorporated. Fold in the peaches.
Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 19-21 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
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