Peach Oatmeal Muffins
A delicious, healthy peach muffin with oatmeal. Rolled oats support blood sugar levels and increase protein in each bite. These muffins are dairy-free yet loved by all.
Servings: 12 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
Scroll up to see step-by-step photos from my kitchen!
Peach skin: These muffins can be made with or without peach skin.
Frozen peaches: First, thaw the frozen peaches, drain off any liquid, chop and use!
Canned peaches: Drain off any liquid from the can of peaches, chop and use.
Flour: I like to use 1 cup whole wheat and 1 cup white flour.
Rolled oats: Use rolled oats to create the best texture for these muffins. I haven’t tested this recipe with quick oats.
Muffin storage: Keep these muffins in a container lined with a paper towel on the counter for up to 24 hours, then transfer to the fridge for up to 4 days. Otherwise, freeze muffins and eat muffins within 6 months.
I like to freeze these in a big batch and have peach muffins for on the go, or they are perfect for school lunch boxes! See this for full storage tips on storing muffins.
Nutrition
Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 226mg | Potassium: 127mg | Fiber: 3g | Sugar: 10g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg