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Healthy Peach Oatmeal Muffins

Healthy Peach Oatmeal Muffins

Lightly sweetened, moist, and hearty muffins packed with fresh peaches and whole-grain oats. A perfect wholesome breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups Rolled Oats (Quick or Old-Fashioned) Do not use instant oats
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Salt
Wet Ingredients
  • 0.5 cup Maple Syrup Or honey
  • 0.5 cup Unsweetened Applesauce For moisture and fat replacement
  • 1 large Egg Lightly beaten
  • 0.5 cup Milk Dairy or unsweetened almond milk
  • 1 teaspoon Vanilla Extract
Add-ins
  • 1.5 cups Fresh Peaches Diced into small chunks (about 2 medium peaches)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together all the dry ingredients: rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Ensure everything is evenly combined.
  3. In a separate medium bowl, combine the wet ingredients: maple syrup, applesauce, egg, milk, and vanilla extract. Whisk well until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Gently fold in the diced fresh peaches.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Optional: Sprinkle a few extra oats on top of each muffin for texture.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Store cooled muffins in an airtight container.

Notes

For an extra burst of flavor, you can sprinkle the tops with a mixture of 1 tablespoon brown sugar and 1/4 teaspoon cinnamon before baking. These muffins freeze well for up to 3 months.