Peach Oatmeal Muffins

"This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by PanNan photo by PanNan
photo by bigbadbrenda photo by bigbadbrenda
photo by Bayhill photo by Bayhill
photo by appleydapply photo by appleydapply
Ready In:
28mins
Ingredients:
13
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 350°F.
  • Mix together dry ingredients, stir in oats and peaches.
  • Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
  • Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
  • Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
  • Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
  • If using blueberries use about 1 1/2 cups.

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Reviews

  1. Have to make these muffins again soon! Love all the spices with the peaches and great texture with the oatmeal. Thinking about blackberries now! Made and reviewed for Susie D's World Tour.
     
  2. I used the canned peaches and full measure of the spices, they turned out to be a pure delight. Even super picky DH ate 2 and said that he'll be back for more after dinner. Aside from using Splenda for the sugar I just followed the recipe on down and couldn't be more pleased with the result. Great texture and flavor, what more could you ask?
     
  3. I am so pleased with how these turned out! I was a little skeptical about combining the warm fall spices and peaches, but they came out great. I used the low end of spices for these and next time I won't be shy about adding more. I used 1 cup white wheat and 1 cup spelt flours, and the combination led to a healthy muffin with a gorgeous fluffy texture. I used fresh peeled peaches (about 1 1/2 c), and used almond milk instead of cow's milk. I got 17 muffins out of the recipe, which makes these great for freezer cooking! Thanks for posting :). Made for ZWT 8: The Wild Bunch.
     
  4. These were really good! I used 1C frozen peaches, 1t of cinnamon, 1/2t of nutmeg & skipped the ginger. I subbed applesauce for the oil and used the white whole wheat flour. Oh and I added 1/3c of white chocolate chips ~grin~. They did overflow the muffin tins a bit....I think I could have easily gotten 15 muffins out of this recipe. I'll freeze these for the kids to grab on their way out the door in the mornings. Thanks for sharing!
     
  5. I made these this morning with peeled fresh peaches, 2 tsps of almond extract, 1 tsp of vanilla, and 3/4 cup 100% maple syrup substituted for the sugar (I don't eat white sugar). They are delicious!
     
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Tweaks

  1. These turned out great, very flavorful and moist! I've been playing around with various recipes and made a few changes: Doubled recipe, baked in mini muffin tin for 12-14 min depending on how full the cups were filled, yielded 50 2-bite muffins. Ingredient tweaks included using regular whole wheat flour minus 3/4c, soaked 1c of the oats in canned peach juice before combining with the rest of the oats, used 1/2c brown sugar in place of 1/2c regular sugar then the rest as white sugar, roughly diced 26oz canned peaches so a little more than double the original 13oz, substituted applesauce for oil 1:1, skipped the milk, added 1/2c water. Flavorful, moist and healthier 2-bite peach oatmeal breakfast muffins!
     
  2. These were really good! I used 1C frozen peaches, 1t of cinnamon, 1/2t of nutmeg & skipped the ginger. I subbed applesauce for the oil and used the white whole wheat flour. Oh and I added 1/3c of white chocolate chips ~grin~. They did overflow the muffin tins a bit....I think I could have easily gotten 15 muffins out of this recipe. I'll freeze these for the kids to grab on their way out the door in the mornings. Thanks for sharing!
     
  3. I made these for a quick yummy nutritious breakfast this a.m. I used egg beaters in place of the eggs, and applesauce in place of the oil, the peaches I used were "no sugar added"..WONDERFUL! My mix made 18 muffins, so some will be frozen for quick reheat out the door mornings..thanks for sharing momaphet!
     
  4. The little chunks of fruit are fresh and sweet in almost every bite! I used half fresh peaches and half fresh blueberries. The texture and airiness of these is wonderful - sometimes a challenge when using all wheat flour. To make them lower fat, I substituted 1/8 cup maple syrup for half of the oil. Per Charlotte's advice, I peeled the peaches. It was a pain so next time I'll probably make it easy and just use a can of peaches.
     

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