Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin cups.

Combine the oats, almonds, 1/2 TSP of the cinnamon and salt in a food processor. Pulse until the mixture is mostly ground. Transfer to a large bowl.

Add in melted Earth Balance, almond milk, vanilla and 1/4 cup of the maple syrup. Stir to evenly combine. Gently add in the chopped peaches, and stir again.

Mix together the Greek yogurt, remaining cinnamon (1/2 TSP) and maple syrup (2 TBSP).

Spoon the batter into the cups, filling only 1/3 of the way. Drop spoonfuls of the yogurt mixture into each cup, then fill the muffin cups up with the remaining batter.

Bake for 15-20 minutes, or until a toothpick comes out of the muffin clean and the muffin tops are lightly browned.

Cool slightly on a cooling rack before enjoying.