Why You’ll Love This Recipe
Wholesome Ingredients: Made with whole wheat flour and oats for added fiber and nutrition.
Fresh Peach Flavor: Incorporates diced peaches for natural sweetness and moisture.
Quick & Easy: Ready in just 30 minutes, perfect for busy mornings.
Lightly Spiced: Cinnamon and nutmeg add warmth without overpowering the peach flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1¼ cups white whole wheat flour
- ½ cup old fashioned oats plus 2 tablespoons (reserved)
- ½ teaspoon baking soda
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1½ cups diced peaches (fresh, frozen, or canned)
- 1 teaspoon vanilla extract
- ⅓ cup milk
- ⅓ cup honey
- ⅓ cup olive oil or melted butter
- 1 large egg
Directions
- Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray or line with paper liners and set aside.
- In a large mixing bowl, whisk together whole wheat flour, oats (reserve 2 tablespoons), baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in diced peaches gently.
- In a separate bowl, combine milk, vanilla extract, honey, olive oil (or melted butter), and egg.
- Add the wet ingredients to the dry ingredients and stir just until moistened; avoid overmixing.
- Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle the reserved oats on top of each muffin.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean and muffins are golden brown.
- Allow muffins to cool on a wire rack before serving.
Servings and Timing
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Add chopped nuts like walnuts or pecans for crunch.
- Substitute honey with maple syrup or agave for a different sweetness.
- Mix in dried fruits like raisins or cranberries along with peaches.
- Use Greek yogurt instead of oil for a tangy twist and lower fat.
Storage/Reheating
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins individually wrapped for up to 3 months.
- Reheat muffins in the microwave for 15-20 seconds or warm in a toaster oven.
FAQs
Can I use fresh peaches?
Yes, fresh peaches work great. Just dice them and add as directed.
Can I substitute frozen or canned peaches?
Yes, thaw and drain frozen or canned peaches well before adding to the batter to avoid excess moisture.
Can I use all-purpose flour instead of whole wheat?
Yes, but whole wheat adds fiber and a nuttier flavor.
What if I don’t have old-fashioned oats?
Quick oats can be used but may change the texture slightly.
Can I make these muffins vegan?
Replace egg with flax or chia egg, use plant-based milk, and substitute honey with maple syrup.
How do I prevent muffins from sticking?
Use paper liners or generously grease the muffin tin.
Can I add other fruits?
Yes, blueberries, apples, or pears can be added for variety.
How do I know when muffins are done?
Insert a toothpick into the center; if it comes out clean, muffins are ready.
Can I reduce sugar?
You can reduce honey slightly but it may affect sweetness and moisture.
Are these muffins gluten-free?
No, they contain wheat flour. Substitute with gluten-free flour blends if needed.
Conclusion
Peach Oatmeal Muffins are a nutritious and delicious way to start your day. Their combination of wholesome oats, juicy peaches, and warm spices makes them a comforting breakfast or snack option. Easy to prepare and customizable, they fit perfectly into busy lifestyles and can be enjoyed fresh or reheated.
Peach Oatmeal Muffin
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peach Oatmeal Muffins are wholesome, moist breakfast treats combining the natural sweetness of peaches with hearty oats and warm spices. These soft, golden muffins are perfect for a nutritious morning snack or on-the-go breakfast.
Ingredients
1¼ cups white whole wheat flour
½ cup old fashioned oats plus 2 tablespoons (reserved)
½ teaspoon baking soda
1¼ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon cinnamon
1½ cups diced peaches (fresh, frozen, or canned)
1 teaspoon vanilla extract
⅓ cup milk
⅓ cup honey
⅓ cup olive oil or melted butter
1 large egg
Instructions
- Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray or line with paper liners.
- In a large bowl, whisk together whole wheat flour, oats (reserve 2 tbsp), baking soda, baking powder, salt, cinnamon, and nutmeg. Gently stir in diced peaches.
- In another bowl, combine milk, vanilla extract, honey, olive oil (or melted butter), and egg.
- Add wet ingredients to dry and stir just until moistened; avoid overmixing.
- Spoon batter into muffin tin, filling cups about ¾ full. Sprinkle reserved oats on top.
- Bake 18–20 minutes until a toothpick inserted comes out clean and muffins are golden.
- Cool on wire rack before serving.
Notes
Add chopped nuts like walnuts or pecans for crunch.
Substitute honey with maple syrup or agave nectar.
Mix in dried fruits such as raisins or cranberries.
Use Greek yogurt instead of oil for a tangy and lower-fat option.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
