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Peach melba muffins
- Katy Greenwood
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Makes 12
Easy
Prep: 20 mins
Cook: 30 mins
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Make up a batch of these simple muffins for a great grab and go breakfast or a fruity treat later in the day
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Try our peach melba muffins, then discover carrot and tahini muffins, pumpkin muffins, blackberry muffins and banana and nut muffins. Try more muffin recipes.
If you don’t need the muffins to be vegan, use any other raspberry- or red berry-flavoured yogurt. Keep in the fridge once cooled.
Peach melba muffins recipe
Ingredients
Nutrition
-
2 peaches
-
300g spelt wholemeal flour
-
1 tbsp baking powder
-
100g soft dark brown sugar
-
60g jumbo rolled oats
plus 1 tbsp to sprinkle
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4 small ripe bananas (300g peeled weight)
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125ml vegetable oil
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200g pot of vegan berry-flavoured yogurt
-
150g raspberries
Nutrition: per serving
- kcal279
- fat12g
- saturates1g
- carbs36g
- sugars15g
- fibre4g
- protein6g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4 and fill a 12-hole muffin tin with paper cases. Stone the peaches and cut one peach into 12 slices for the tops of the muffins, then dice the rest.
-
step 2
Put the dry ingredients into a large mixing bowl and stir together well, breaking up any clumps of sugar.
-
step 3
In a separate bowl, whizz the bananas to a thick purée with a stick blender and stir in the oil and yogurt. Stir the wet ingredients into the dry until almost combined, then add in the diced peach and all but 12 of the raspberries. Combine quickly, then divide between the muffin cases and top each with a slice of peach, a raspberry and a scattering of oats.
-
step 4
Bake for 30 mins until risen and the fruit and oats are a little golden. Leave to cool for 5-10 mins before tucking in.
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Authors
Katy Greenwood
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