Loaded with whole grains, satiating protein, and a generous dose of naturally sweet fruit, these muffins offer an easy, healthy, and decidedly delicious way to start the day!
The Black and Blueberry Oat Muffins were such a hit in our house that I made this tasty variation using peaches.
This time, instead of the streusel topping, I topped simply with a bit of almonds and coconut. These flavors compliment the fruit in the muffins beautifully, as does the hint of cinnamon. I made one batch with a sprinkling of granola on top, but this was our favorite. Feel free to choose what sounds best to you!
As a bonus, the recipe yields a generous 20 muffins－plenty to feed a family for several days, serve at a brunch, freeze, to share!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Blueberry Peach Yogurt Muffins
Recipes for baked goods often call for the cold ingredients to come to room temperature before mixing. This is especially helpful when using melted butter, coconut oil, or honey which tend to re-solidify upon contact with cold ingredients. If this happens, I very gently and slowly heat the batter in the microwave until I can incorporate the ingredients fully – but not cook them.
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 cup whole wheat flour
- 1 cup (90g) old-fashioned oats
- 1 cup (192) granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (480g) plain 2% Greek yogurt
- ½ cup (120ml) milk of choice
- ¼ cup (56g) coconut, avocado, or vegetable oil of choice (melt the coconut oil; could also use melted butter)
- 2 teaspoons (10ml) vanilla extract
- 1 large egg, lightly beaten
- 1 large or 2 small overripe bananas, well mashed (~½ cup)
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled and chopped
- Optional topping: sliced almonds, shredded coconut (sweetened or unsweetened, as preferred), coarse sugar, and/or additional oats
Instructions
- Preheat the oven to 400℉ and grease or line 20 muffin cups (see notes for smaller muffins).
- In a mixing bow, combine the flours, oats, sugar, cinnamon, baking powder, baking soda, and salt. Make a well in center of the mixture and set aside.
- In another large bowl, combine the yogurt, milk, oil, vanilla, egg, and banana. Gently fold in the berries and peaches.
- Add the flour mixture to the yogurt and fruit mixture, half at a time, and stir just until incorporated.
- Using a large ice cream scoop, fill the prepared muffin cups.
- Sprinkle with a few almonds and a half teaspoon or so of shredded coconut, and then bake on the middle rack for about 18 minutes or until the muffins pass the toothpick test. Be careful not to over-bake.
- Cool in pans for 10 minutes, and then remove to a wire rack.
Notes
Prefer two dozen muffins?
For slightly smaller muffins, fill 24 muffins cups and check the bake time after 15 minutes.
For slightly smaller muffins, fill 24 muffins cups and check the bake time after 15 minutes.
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