Peach Strawberry Power Muffins

These muffins are one of the recipes that put the word “healthy” in this website. I know there are a lot of recipes on this blog that include a lot of sugar, or caramel, or chocolate or other stuff that has a reputation for being “unhealthy.” (Though these recipes all have some good nutritional value. It may not be obvious, but there’s going to be some calcium or fiber or something hidden in there somewhere.) My point is, if you’re the kind of person who only likes eating super-healthy foods, you can feel good about eating these muffins. They are tasty, as well as packed with fiber and protein. I’ve decided to call them “power muffins” because they are an excellent breakfast item to kick off an active day. Unfortunately, the name “power muffins” seems to cause the unwanted side effect of making them sound like those “healthy cereals” at the grocery store that have names like “Super Fiber Crunch” or whatnot and usually taste like cardboard. I assure you, these muffins are not even in the same league as those products in terms of taste, and probably provide about as much fiber per muffin. At least, I think it’s the same number of grams in one muffin as there is in one serving of one of those fiber-y cereals. But you better eat two muffins, just in case… 🙂

Peach Strawberry Power Muffins


  • 1 egg
  • 1/2 cup milk
  • 1/4 cup crunchy peanut butter, microwaved for like 15 seconds or so to soften it (I’m sure creamy would work too.)
  • 1 cup flour
  • 2 packets peaches n’ cream oatmeal (I used Safeway brand)
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 Lucerne Greek strawberry yogurt
  • 1 tsp honey


Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with cooking spray, or line with paper muffin cups.

In a small bowl, beat egg with a fork. Stir in milk and peanut butter. Add vanilla and honey.

In a large bowl, combine flour, sugar, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir just until moistened. Add the Greek yogurt and blend everything thoroughly, but don’t mix too much.

Fill each muffin cup about 2/3 of the way full. Bake for 15-20 minutes or until edges are golden brown.

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