Peach Oatmeal Muffins (with Fresh, Frozen or Canned Peaches)

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 are 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. Every summer, I drive to an orchard town to get loads of fresh peaches (like 100lbs...), and then I freeze them to make recipes like this and my easy peach blueberry muffins all year!

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. Have lots of peaches? Try these simple easy real fruit mango popsicles.
• 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.

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.

Step 1: Preheat the oven to 425 degrees Fahrenheit (215°C).

Soak the oats: Cover the rolled oats with the milk and set aside to soften for 30 minutes.

Step 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.

Step 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, then mix together well until you have a glossy mixture.

Step 4: Oats + peaches: Add the oats and milk to the peach mixture and stir until well combined.

Step 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.

Step 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 at 425 Fahrenheit (215°C) to bake for 8 minutes, then turn the oven down to 375 degrees Fahrenheit (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.

Other Incredible Healthy muffin recipes

My blog is dedicated to all the healthy snack recipes I make for my family with nutrient-dense ingredients. Here's the roundup of my top healthy muffin recipes with fruit!

🍑 I want to hear if you made these healthy peach oatmeal muffins! Please give this recipe a star rating and comment below to help others find this recipe. I read every comment! 🙂