Step 1

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray the liners with non-stick spray.

Step 2

Dice the strained peaches intoto the size of small blueberries. Set aside.

Step 3

In a large bowl, measure and sift together the oat flour, tapioca flour, baking powder, baking soda, cinnamon, salt, and stevia. Set aside.

Step 4

In a medium-size bowl, whisk together the eggs, maple syrup, Greek yogurt, coconut oil, milk, and vanilla extract.

Step 5

Pour the wet mixture into the dry mixture and stir together until just incorporated. Fold in the peaches.

Step 6

Spoon an equal amount of batter into the lined cups, filling about 3/4 full or maybe a bit more. Transfer to the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean or holds just a few crumbs.

Step 7

Allow the muffins to cool in the muffin pan for 5 minutes. Transfer them to a wire rack to cool completely.

Step 8

While the cupcakes are baking, go ahead and make the topping.

Step 9

Mix the cream cheese and Greek yogurt with a handheld or stand mixer until smooth and creamy. Add in the maple syrup and optional stevia until well incorporated. Refrigerate until ready to use.

Step 10

Serve the cooled muffins with a dollop of the topping and garnish with a sliver of peach a cinnamon if desired.

Step 11

Enjoy!