Vanilla Peach Muffins

I have been taking full advantage of peach season this summer.  This is the time fresh peaches can always be found in my house because I know that soon I will have to wait almost a year to enjoy a fresh peach again.  Therefore, I have been trying to integrate the fruit into my recipes as frequently as possible. I'm so happy that Bennett loves peaches too!  He likes them pureed up but his favorite way to eat them is to suck on the fruit after I take a a few big bites to clear an area of peel.  It's so adorable watching him try to devour the peach while squealing with delight.

I found this peach muffin recipe on Savory Simple and was so excited that coconut oil and Greek yogurt were used instead of butter making the recipe on the more healthy side.  I just added a little vanilla in to the recipe because I really love a peach and vanilla flavor combination.  These vanilla peach muffins would make a wonderful addition to your Saturday morning breakfast (although I also had a few for dessert).  The burst of fresh peach is so satisfying in this breakfast pastry.  If it's not peach season you can use frozen peaches as well!

Let me know what you think!  I hope you guys enjoy!

Vanilla Peach Muffins (adapted from Savory Simple) yield: 12 muffins

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pinch of cinnamon
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1/4 cup + 2 Tbsp melted coconut oil
  • 1/4 cup nonfat milk
  • 2 peaches, peeled and cut into chunks (~1 1/2 cups if frozen)
  • 2 tsp vanilla extract


1.  Preheat oven to 350 F and place baking cups in muffin tin.
2.  In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and cinnamon.
3.  In a separate bowl, whisk eggs, Greek yogurt, melted coconut oil and milk.
4.  Add the wet ingredients to your dry ingredients then add vanilla extract and carefully fold in peaches.  Then mix together being careful not to over-mix the batter.
5.  Fill the baking cups 2/3 full and bake for 21-24 minutes until toothpick comes out clean.
6.  Allow to cool in pan, then move to rack to finish cooling.


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