• Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line your 12-well muffin pan with cupcake liners
• I recommend getting the eggs and yogurt out of the fridge at least 30 minutes before to let them come to room temperature

Prepare the batter:

• Peel and cut the peaches into small cubes, about 1/2 inch in size
  
• Combine all-purpose flour, whole wheat flour, and oat barn. Set aside
• In a mixing bowl, whisk the eggs and sugar vigorously until the sugar melts. Add the Greek yogurt, oil, vanilla, salt, baking powder, and baking soda. Whisk to combine
  
• Add the flour mixture
  
• Switch to a spatula and fold the flour mixture into the wet ingredients. When almost combined, add 2/3 of the peach cubes and fold until you don't see any more pockets of flour. Stop mixing
  
• Scoop the batter into the muffin well, about 3/4 full. Add the rest of the peach cubes on top then sprinkle with some turbinado sugar on top
  

Baking:

• Bake in a preheated oven for 20 minutes or until a tester inserted into the center comes out clean

Cool down:

• Let the muffins cool down in the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely