Peach and Strawberry Breakfast Muffins Recipe

Originally published in September 2014. This was one of my earliest recipes, and I’ve given it a fresh update for 2026 with clearer instructions, updated nutrition information and new serving ideas.

These peach and strawberry breakfast muffins began as one of my early experiments with making the foods I loved at home.

And there was quite a lot of experimenting.

I wanted a muffin that was fruity and satisfying, without tasting like a worthy-but-disappointing “healthy alternative”. Because nobody wants that!

The combination of almond meal, oat flour and Greek yoghurt creates a lovely soft texture, while the peaches and strawberries add natural sweetness and plenty of flavour.

These muffins are easy to grab when you need a quick breakfast or snack, and they also work particularly well before a workout.

I usually eat two as a serving, either on their own as a light pre-gym option or with Greek yoghurt when I want a more substantial, protein-rich breakfast.

Try these healthier Greek yoghurt muffins with strawberry and peach filling.

Why these breakfast muffins work

These muffins are made with a combination of almond meal and oat flour rather than refined white flour.

The almond meal contributes healthy fats, protein and a soft texture, while oat flour adds carbohydrate, fibre and structure. Greek yoghurt helps keep the muffins moist and adds a little more protein.

The fruit brings flavour and sweetness, so only a small amount of honey is needed across the whole batch.

They’re also flexible. Peach and strawberry is one of my favourite combinations, but you can adjust the fruit according to what’s in season or what you already have.

Flat lay of the peach strawberry muffins ingredients

A couple of notes about the main ingredients

Almond meal: Adds richness, healthy fats and mixes well with the oat flour.

Oat flour: You can buy it ready-made or easily make your own from rolled oats.

Honey: Adds gentle sweetness without overpowering the fruit. Use more or less, to your taste.

Greek yoghurt: Adds moisture, creaminess and some protein.

Milk: Use whichever milk you usually keep at home.

Fruit: Fresh peach is lovely when it’s in season, but tinned peaches works well too.

Tips and easy swaps

Can I make my own oat flour?
Yes. Simply place the rolled oats in a food processor, blender or NutriBullet and blend until they have a fine, flour-like texture.

Measure the oat flour after blending to make sure you have the correct amount.

Can I use tinned peaches?
Absolutely. Tinned peaches are convenient and work perfectly well in this recipe.

Choose peaches packed in natural juice rather than syrup, and drain them well before dicing and adding them to the mixture.

Can I use different fruit?
Yes. This is a useful basic fruit muffin recipe, so you can experiment with other combinations.

Blueberries, raspberries, chopped apple, mango or pear would all work well. Just avoid adding too much very juicy fruit, as it can make the muffins overly wet.

How should I serve them?
They are a standard size muffin, so I call two muffins one serving. The nutrition info in the recipe card is for one muffin.

For a balanced breakfast with extra protein, serve two muffins with a generous spoonful of Greek yoghurt. You could also add a few extra berries or some chopped nuts and seeds.