Wondering what to make with the can of peaches in your pantry? Or maybe it's the basket of fresh orchard peaches? These healthy peach oatmeal muffins with bites of juicy peaches and hearty oats is what I would make!
Adapted from my pineapple oatmeal muffins, yet after testing, more fruit has been added to this recipe! They can be made with fresh, frozen, or canned peaches. Often I drive to an orchard town to get loads of fresh peaches in the summer (like 100lbs...) and then I freeze them to make recipes like this and my peach blueberry muffins all year!
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Ingredients needed
A few things to note about the ingredients for these healthy peach muffins:
- Peaches: Frozen or fresh peaches can be used. I like to use frozen peaches, just thaw them, drain the juices, and chop them into pieces. Canned peaches can be used in these muffins too, just drain the liquid.
- Flour: I use 1 cup whole wheat flour and 1 cup white flour; using either type is fine.
- Olive oil: I often make muffins with oil. I think the olive oil (a healthy fat) complements the peaches well; however, if you are worried about the strong taste, you can use a milder-tasting oil.
- Milk: Any milk can be used in this recipe; I use almond milk to make them dairy-free.
- Rosemary: This is an optional ingredient; it is used as a garnish on top of the muffin and gives the peach muffins a burst of flavor.
See recipe card below for exact ingredient quantities.
Danika's quick nutrition tip
I like to share simple insights from my schooling in Holistic Nutrition. Let's chat about our main ingredients:
Peaches are high in vitamin A, vitamin C, potassium, fiber, and contain calcium. Peaches help with hydration, digestion and elimination.
Oats are high in protein and help balance blood sugar levels. I like to use rolled oats as they are less processed (than quick oats) and will offer my body (and the kids) lasting energy.
This information comes from Prescription for Dietary Wellness by Phyllis A. Balch and The New Whole Foods Encyclopedia by Rebecca Wood.
How to make healthy peach muffins with oatmeal
Follow the photos from my kitchen to make your own fruit oatmeal muffins! Scroll down to see the recipe card for exact ingredient details.
1. Preheat the oven to 425 degrees F.
Soak the oats: Cover the rolled oats in the milk and set aside to soften for 30 minutes.
2. Mix dry ingredients: In a medium bowl place the flour, sea salt, baking powder and baking soda. Use a whisk to mix everything well.
3. Wet ingredients: Chop the fresh, thawed or canned peaches into bite-sized pieces.
Place the chopped peaches, egg, olive oil, sugar and vanilla in a medium-large bowl and mix together well until you have a glossy mixture.
4. Oats + peaches: Add the oats and milk to the peach mixture and stir until well combined.
5. Fold: Add the dry ingredients to the wet ingredients. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated; there may be a few small flour streaks still; that's okay. Do not over-stir. The batter will be thick.
6. Scoop & bake: Add about ⅓ cup (or a little more) batter to fill up each muffin cup. Place a little piece of rosemary on each muffin.
Place the muffin tin in the preheated oven 425 Farhrenhiet (215 °C) to bake for 8 minutes, then turn the oven down to 375 degrees Farhrenhiet (175 °C) and bake for another 10 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Top tip for dairy-free peach muffins
Don't overmix the batter; only stir the batter about 12 times to get fluffy muffins. Over-mixed muffins will not rise well and become dense.
Bake at a high temperature to start (425°F), helping the muffin rise, creating a dome, then turn the oven down (375°F) to finish baking them completely.
Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot, they easily break; letting them cool slightly stops them from crumbling.
Can these muffins be made with frozen peaches?
I have tested this recipe with frozen peaches, and they work great. First, thaw the peaches, drain off any peach juice, and chop them into bite-sized pieces.
I found using completely frozen peaches makes the muffins somewhat soggy; to prevent this, thaw them first.
Can I make peach muffins with canned peaches?
Yes! To make peach muffins with canned peaches, drain the liquid and chop the peaches into small bite-sized pieces.
Other peach recipes to try
Have lots of peaches? Try these simple peach mango popsicles and these juicy blueberry peach muffins!
🍑 I want to hear if you made these healthy peach oatmeal muffins! Please give this recipe a star rating and leave your comments below the recipe to help others find this recipe. I read every comment! 🙂
Peach Oatmeal Muffins
Equipment
Ingredients
- 1 cup rolled oats
- 1 cup any milk oat, almond, soy, cow, will work!
Dry Ingredients:
- 2 cups organic flour white or wholewheat, I use a mix of both
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
Wet Ingredients:
- ½ cup olive oil
- 1 ½ cup chopped peaches see notes below
- ½ - ¾ cup cane sugar (use ½ for less sweet muffins, or ¾ cup for sweeter muffins)
- 1 large egg
- 1 teaspoon vanilla
Optional Topping:
- fresh rosemary
Instructions
- Soak the oats: Place the rolled oats in a large measuring cup and add the milk. Let this soak together for 30 minutes.
- While waiting for the oats to soak: Grease the muffin tray well or place muffin liners inside. Preheat the oven to 425 degrees Fahrenheit (215 °C).
- Mix the dry ingredients: In a medium bowl whisk together the flour, salt, baking powder and baking soda.
- Mix the wet ingredients: Combine the olive oil, chopped peaches sugar, egg, and vanilla. Whisk together until everything is well combined. Add the milk and oats to this mixture, stir well.
- Fold everything together: Pour the dry ingredients into the peach oat mixture. Use a spatula to fold the batter, stir only until everything is incorporated (about 13 folds). Do not over-stir.
- Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup all the way up. Place a little rosemary on each muffin as desired. Put the muffins in the preheated oven 425 Farhenhiet (215 °C), bake for 8 minutes, turn the oven down to 375 Farhenheit (190 °C) and bake for another 10 minutes. Let the muffins cool in the pan for 5 minutes before removing them to prevent them from breaking.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Danika Vanderpyl says