Peach Quinoa Muffins
These healthy peach muffins are moist, loaded with peaches, and perfect for breakfast! Quinoa and Greek yogurt add an extra dose of protein to the muffins and give them great texture!
Servings: 12 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
Calories: 210kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 212mg | Potassium: 177mg | Fiber: 3g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg