These peach and raspberry muffins are a deliciously healthy treat, packed with seasonal fruit and wholesome ingredients. Made with oat flour and ground almonds, they’re naturally gluten-free, and a perfect balance of sweet and fruity. The addition of dark chocolate gives them a rich, indulgent touch, while the Greek yoghurt adds moisture and a creamy texture.
With no refined sugars and only natural, nourishing ingredients, they make the perfect snack or breakfast. Enjoy these freshly baked muffins with a drizzle of honey, or simply on their own for a wholesome treat!
Healthy Peach & Raspberry Muffins
Ingredients
- 1 peach ~70g, chopped into small cubes
- 70 g yoghurt I used @fage_uk 5%
- 30 ml extra virgin olive oil
- 70 g fresh raspberries whole
- 1 tsp baking powder
- 40 g dark choc roughly chopped (I used 70% but if you are not used to healthy muffins you can swap for a sweeter option)
- 40 g oat flour blended oats
- 40 g ground almond
- 1 egg
Instructions
- Add the dry ingredients first: oat flour, ground almonds and baking powder. Mix.
- Add the wet ingredients: oil, yoghurt and egg. Mix.
- Add peach, raspberries and dark chocolate. Mix gently and transfer the batter to a muffin tin (I also used muffin cases so they are easy to remove from the mould)
- Bake 25 mins at 190C.
- Once ready, remove from the tin and let the muffins cool down completely on a baking rack.
- I think they are perfect with a drizzle of honey on top