These healthy muffins are made with wholesome ingredients and no refined sugar, but still taste like a treat. They come together in one bowl, are completely flourless (thanks to oat flour and ground almonds), and are naturally sweetened by juicy peaches, ripe raspberries, and a few chunks of dark chocolate.
They’re light, fluffy and perfect as a breakfast muffin, a snack or a healthy treat with a cup of tea. Plus, they’re gluten free (if you use certified GF oats) and made with seasonal fruit – so you get that summery flavour in every bite. I love how easy these are to make, and how you don’t need any fancy tools or ingredients. One bowl, one whisk, and about 30 minutes.
Whether you’re after a light bake to enjoy during the week or something healthier to satisfy your sweet tooth, these muffins are a delicious way to make the most of peach season.
Serve With
These muffins are lovely on their own, but I love adding a drizzle of honey on top while they’re still slightly warm – it melts into the muffin and adds just the right touch of sweetness. For a more filling snack or light breakfast, try serving them with a spoonful of thick Greek yoghurt and some extra fresh raspberries on the side. They also pair beautifully with a cup of coffee or herbal tea for a slow, nourishing moment.
Tips
- Chop Fruit Small: Cut the peaches into small cubes so they mix evenly through the batter and don’t sink.
- Don’t Overmix: Once the fruit and chocolate are added, mix gently to avoid breaking the raspberries.
- Use Muffin Cases: They make the muffins easier to remove from the tin and prevent sticking.
- Cool Before Eating: Let them cool fully on a rack so the texture sets – they’ll be soft and moist inside.
- For Extra Sweetness: Drizzle with honey or maple syrup before serving if you prefer a sweeter muffin.
Swaps
Swaps Peach: Nectarines or apricots also work beautifully and bring that same summery vibe.
Yoghurt: Use coconut yoghurt or any thick plant-based alternative to make these dairy-free.
Olive oil: Light-flavoured oils like avocado or rapeseed work too.
Raspberries: Blueberries or blackberries make great swaps, fresh or frozen.
Dark chocolate: I always use 70% dark chocolate for the best flavour and less sugar. If you’re not used to rich dark chocolate, 50–60% is a good place to start.
Oat flour: You can blend rolled oats into a flour or use shop-bought oat flour
Storage
Fridge: Store in an airtight container for up to 4 days. Let them come to room temperature before serving or warm slightly in the oven.
Freezer: Freeze in a sealed container for up to 2 months. Defrost overnight in the fridge or gently warm in the oven.
More Healthy Muffins
- Healthy Double Chocolate Muffins
- Cottage Cheese Chocolate Chip Muffins
- Plant-Packed Breakfast Muffins
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