Whole Wheat Peach Muffins (No Eggs, No Butter)

These healthy peach muffins are light, fluffy, flavorful and moist, with two whole cups of pureed fresh peaches blended right into the batter. They are made with whole wheat pastry flour, oats and flaxseed and sweetened with honey.

There are no eggs and no butter, the wet ingredients come together in the blender in about 30 seconds, and they bake in 15 to 20 minutes. What else could you possibly want for breakfast?

The Best Healthy Peach Muffins (Whole Wheat, Honey Sweetened)

I know I’ve said it before, but I can’t resist saying it again. I love LoVe LOVE muffins! They are a little bundle of morning delight. I know you just rolled your eyes at me, BUT I can’t hide my feelings about these Peach Muffins. They’re light, fluffy, flavorful and moist… what else could you possibly want for breakfast?

My whole mission is to make healthy food taste delicious, and these muffins are a perfect example. Every bit of sweetness comes from ripe peaches and honey. Whole wheat pastry flour keeps them tender, quick oats add a soft, hearty texture, and flaxseed meal takes the place of eggs.

The peaches go into the blender with the honey, olive oil, milk and vanilla, so the fruit flavor runs through every crumb instead of sitting in a few chunks. The result is a soft, golden muffin that tastes like summer, and it is just as good with your morning coffee as it is packed in a lunchbox.

A reader once asked if these would work with another fruit because of a peach allergy. Yes, I think nectarines would work great. You could also try applesauce, although that would be a completely different flavor.

Why You’ll Love These Peach Muffins

• Real fruit flavor. Two cups of fresh peach puree make them moist and naturally sweet.
• No eggs or butter. Flaxseed meal and olive oil do the work.
• Whole grain goodness. Whole wheat pastry flour, oats and flax make them hearty and filling.
• Blender easy. The wet ingredients blend smooth in about 30 seconds, so there is no chopping or mashing.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Whole wheat pastry flour: I use Bob’s Red Mill whole wheat pastry flour. It is finer and softer than regular whole wheat flour because it is milled from soft wheat with less protein, so the muffins stay light and tender instead of dense. Regular whole wheat flour works, but the muffins will be heavier.
• Quick oats: Add a soft, hearty texture and help the muffins stay moist. Quick oats soften fully as they bake, so you won’t get chewy bits.
• Flaxseed meal: Ground flaxseeds. Flax soaks up liquid and forms a gel that binds the batter the way an egg would, and it adds a mild, nutty flavor.
• Baking powder and baking soda: Together they give the muffins their lift and domed tops. The baking soda reacts with the acidic peaches and honey, and the baking powder adds more rise in the oven.
• Salt: A little salt makes the peach flavor pop.
• Fresh peaches: About 3 large peaches, peeled, pitted and pureed to make 2 cups. Choose peaches that smell sweet and give slightly when pressed. Ripe peaches have the most flavor and blend the smoothest.
• Honey or organic agave: The only sweetener. Honey adds a warm, floral note and helps the muffins stay moist.
• Olive oil: Keeps the crumb soft and moist. Oil stays liquid at room temperature, so oil based muffins stay tender even after they cool.
• Milk of your choice: I used coconut milk, but any milk works. Use a plant milk to keep them dairy free.
• Vanilla: Rounds out the peach flavor and makes the muffins taste a little like peach cobbler.

How to Make Peach Muffins

1. Heat the oven. Preheat the oven to 375°F and lightly grease a muffin pan. A fully heated oven gives the batter a quick burst of rise for nicely domed tops.
2. Mix the dry ingredients. In a large bowl, combine the flour, oats, flaxseed meal, baking powder, baking soda and salt. Stir well so the leaveners are spread evenly and you don’t get bitter pockets.
3. Blend the wet ingredients. In a blender, add the peaches, honey, olive oil, milk and vanilla. Blend until smooth, about 30 seconds. The mixture should look silky and peachy orange with no chunks left.
4. Combine. Pour the wet ingredients into the dry ingredients and mix well, just until no dry flour remains. The batter will be thick and moist. Use a spatula and fold from the bottom of the bowl up, and stop as soon as it comes together, since overmixing whole wheat batter makes muffins tough.
5. Fill the cups. Pour about 1/3 cup of batter into each muffin cup. Even scoops help every muffin finish baking at the same time.
6. Bake. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. The tops will be slightly golden brown and spring back when lightly touched. Let them cool in the pan for a few minutes before moving them to a rack.

Ways to Customize Peach Muffins

• Add peach chunks. Fold a handful of small diced peaches into the batter for juicy pockets of fruit in every bite.
• Add warm spice. A little cinnamon or nutmeg in the dry ingredients makes them taste like peach pie.
• Top them. Sprinkle a few quick oats over the batter before baking for a rustic, crunchy top.
• Swap the fruit. Use nectarines when peaches aren’t available.

Peach Muffins FAQs

• Can I use frozen peaches? Yes. Thaw them first and drain off any extra liquid before measuring and blending, so the batter isn’t too thin.
• Can I use canned peaches? You can. Choose peaches packed in juice, not heavy syrup, and drain them well before blending.
• Why are my muffins dense? Usually the batter was overmixed, or regular whole wheat flour was used instead of whole wheat pastry flour. Stir gently and stop as soon as the flour disappears.
• Do I have to peel the peaches? Yes, for the smoothest puree. Peach skins can leave stringy bits in the batter.
• Can I use another fruit? Nectarines work great. Applesauce also works, though the flavor will be completely different.
• How do I know when they are done? A toothpick in the center should come out clean, and the tops should be slightly golden brown after 15 to 20 minutes.
• Can I make mini muffins? Yes. Fill a greased mini muffin pan about three quarters full and start checking them with a toothpick after about 10 minutes, since smaller muffins bake faster.
• How do I store peach muffins? Keep them in an airtight container at room temperature for a day or two, or in the refrigerator for 3 to 4 days, since the fresh fruit keeps them very moist. They also freeze well for up to 3 months.

Peach Oat Muffins

Peach muffins made with fresh peach puree, whole wheat pastry flour, oats and flaxseed, sweetened with honey. Light, fluffy and moist, with no eggs or butter.

Print Recipe Pin Recipe

Ingredients

  

• 1 and 1/2 cup whole wheat flour I use Bob's Red Mill whole wheat pastry flour
• 1 cup whole quick oats
• 2 Tbs flaxseed meal grounded up flaxseeds
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups pureed fresh peaches peeled and pitted (about 3 large peaches)
• 3/4 cup honey or organic agave
• 1/4 cup olive oil
• 1/4 cup milk of your choice I used coconut milk
• 1 tsp vanilla

Instructions

 

• Preheat oven to 375.
• In a large bowl, combine flour, oats, flaxseed meal, baking powder, baking soda, and salt. Stir well.
• In a blender, add peaches, honey, olive oil, milk, and vanilla. Blend until smooth approximately 30 seconds.
• Pour wet ingredients into the dry ingredients and mix well. In a lightly greased muffin pan, pour about 1/3 cup batter into each muffin cup. Bake for 15 to 20 minutes until a toothpick comes out clean. The tops will be slightly golden brown.

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Don’t worry! I have more muffins to share with you.

More Recipes You’ll Love

• Pear Apple Granola Muffins
• Whole Wheat Banana Zucchini Muffins
• Healthy Cranberry Orange Muffins
• Simple Peach Cobbler with Frozen Peaches
• Easy Applesauce Muffins

Looking for another fruity muffin? Try the Homemade Blueberry Muffins from Scratch on our sister site, Everything Muffins.