Prep the pan: Heat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with parchment liners.

Make the peach filling: In a bowl, combine sliced peaches, lemon juice, 1–2 tablespoons maple syrup, cinnamon, and cornstarch. Stir to coat. Set aside to let the juices start to release.

Mix the dry topping: In a separate bowl, add oats, almond flour, protein powder, baking powder, salt, and nutmeg if using. Stir well to break up any clumps.

Add the wet ingredients: Whisk yogurt, egg, vanilla, remaining maple syrup (1–2 tablespoons), and melted coconut oil if using. Fold into the dry mix. Add milk a little at a time until the batter is thick but scoopable—like muffin batter.

Assemble: Divide the peach mixture evenly among the muffin cups, about 1/4 cup per cup. Spoon the topping over each, gently spreading to mostly cover the fruit. It’s okay if some peaches peek through.

Bake: Bake for 20–25 minutes, until the tops are set and lightly golden and the peach juices bubble at the edges.

Cool: Let the cups rest in the pan for 10 minutes, then transfer to a rack. They firm up as they cool.

Serve: Enjoy warm as-is or with a spoonful of yogurt. For dessert vibes, add a small scoop of vanilla Greek yogurt or a drizzle of warm milk.