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These healthy Peach Quinoa Muffins are moist, loaded with peaches, and perfect for breakfast or a snack! Quinoa and Greek yogurt add an extra dose of protein to the muffins and give them great texture!
Looking for another way to add quinoa to breakfast? Try these apple cinnamon quinoa breakfast bowls!
This post and recipe have been updated since it was originally published on 7/20/2015
Why You’ll Love Quinoa Muffins
Healthy muffins – These quinoa muffins are made with white whole wheat flour, protein rich quinoa and Greek yogurt, and plenty of fresh diced peaches.
Breakfast or snack – These muffins are great for a weekend breakfast, meal prepping for a quick grab-and-go breakfast, or have them on hand for an afternoon snack.
Ingredients For Peach Muffins
- White whole wheat flour – You can also use all-purpose flour if you prefer.
- Brown sugar – These muffins aren’t super sweet. You may want to increase the sugar to 1 cup if you prefer sweeter muffins.
- Baking powder and baking soda – The leavening agents.
- Cinnamon and ginger – Warm spices that pair well with peaches.
- Milk – Any type of milk can be used. I used unsweetened vanilla almond milk.
- Greek yogurt – Plain Greek yogurt with any fat content keeps the muffins moist and adds protein.
- Oil – Avocado oil or any neutral oil can be used. Melted butter is another option.
- Egg – Acts as a binder for the muffins.
- Vanilla extract – A must for baked goods. Enhances the peach flavor.
- Quinoa – White quinoa works best. It has the most mild flavor.
- Peaches – Fresh peaches are best. You can leave the skin on or remove it if you prefer.
How to Make Peach Quinoa Muffins
Cook and cool the quinoa. I like to make a batch ahead of time and store it in the refrigerator.
In one mixing bowl combine the dry ingredients and in a second bowl combine the wet ingredients. Stir the cooked quinoa in with the wet ingredients.
Pour the wet ingredients in with the dry and stir together until just combined. Fold the peaches into the batter.
Use a cookie scoop to evenly divide the muffin batter into 12 cup muffin pan that’s been sprayed with cooking spray or lined with parchment paper liners.
Top the muffins with a thinly sliced peach and sprinkle with turbinado sugar. Bake at 350° F. for 18-22 minutes or until a toothpick inserted into the muffin comes out with a few crumbs attached.
Remove the muffins from the pan and let them cool on a wire cooling rack.
Recipe Tips
- Don’t over-mix the muffin batter or it will result in tough, dense muffins.
- Make sure the quinoa isn’t wet when you add it to the batter. I like to make it ahead of time and store it in the refrigerator so it dries out.
Substitutions and Variations
- Use all-purpose flour or a mix of all-purpose and white whole wheat.
- Swap peaches with another type of fruit. Berries, nectarines, apples, and pears would all work well.
- Add in other mix-ins such as chopped nuts or dried fruit.
- Brown sugar can be swapped with an equal amount of granulated sugar.
- Add a 1/4 teaspoon of almond extract.
How to Store Muffins
Storage – Peach muffins will keep on the counter in an airtight container lined with paper towels for 3 days. The paper towels will help prevent them from getting that sticky, gummy top.
Freezing – Muffins are freezer friendly! Cool them completely on a wire rack. Store the muffins in a single layer in a freezer bag or other airtight container. They will keep for up to 3 months.
Reheating – Pull a muffin(s) out of the freezer and let it defrost on the counter for about 15-20 minutes. You can microwave the muffins to warm them, but they’ll lose some of their moisture in the process. I don’t recommend defrosting them in the refrigerator because they tend to get a sticky top.
Can Frozen Peaches Be Used For Peach Muffins?
Yes, you can use frozen peaches to make these peach muffins. Dice them and add them to the muffin batter frozen. Don’t defrost them.
More Muffin Recipes
Did you make these peach muffins? I’d love if you’d leave a recipe rating and review below.
Peach Quinoa Muffins
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsweetened almond milk, or milk of choice
- 1/3 cup plain Greek yogurt, any fat content
- 1/4 cup avocado oil, or other neutral oil
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cooked quinoa
- 2 peaches one diced and one sliced
Instructions
- Preheat oven to 350° F. and spray a muffin pan with cooking spray or line it with parchment paper liners.
- In a large mixing bowl whisk together the dry ingredients. In a separate mixing bowl whisk together the wet ingredients and the quinoa. Pour the wet ingredients into the dry and fold together until just combined with a rubber spatula. Gently fold in the diced peach.
- Divide the batter evenly into the prepared muffin pan then place a peach slice on top. Sprinkle with turbinado sugar.
- Place the muffins in the oven on the middle rack and bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the muffins on a wire rack before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have some quinoa already cooked and would love to try these muffins! How much cooked quinoa should I use? 1cup? Thanks in advance.
Hi Sue. If you’re using cooked quinoa I would use somewhere between 1 to 1 1/2 cups.