Small Batch Maple Peach Muffins

Small Batch Maple Peach Muffins

These tender muffins are full of juicy fruit and are perfect for breakfasts or on-the-go snacks. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

  • 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)
Read the whole recipe on Amy's Healthy Baking