Healthy Peach Oatmeal Muffins

Breakfast delicious treat. fiber-rich fresh peaches healthy snack Nutritious peach oatmeal muffins Recipe rolled oats seasonal fruit

Posted October 9, 2023 by: Admin #Kitchen

Experience the delightful taste of summer with these light and airy peach oatmeal muffins. Loaded with fresh peaches and wholesome rolled oats, this family-friendly recipe is perfect for a quick breakfast or a nutritious snack.

Peaches, with their tender juiciness and burst of flavor, are the stars of the summer fruits. Beyond their delectable taste, peaches offer a bounty of carbohydrates, fiber, vitamins, and minerals, making them an ideal choice for a wholesome snack or a delectable addition to baked goods like these peach oatmeal muffins.

While canned peaches are an option, fresh peaches bring a delicate texture and flavor that canned ones simply can’t match, showcasing the essence of this fluffy, fuzzy, and flavor-packed seasonal fruit.

Healthy Peach Muffins

For these peachy delights, we recommend using quick-cooking or rolled oats, with a preference for quick-cooking oats due to their softer and moister texture. If you’re looking to boost the fiber content, consider using whole wheat flour instead of all-purpose flour. Regardless of your choice, the fresh peaches will infuse these muffins with a perfect touch of natural sweetness and moisture.

Peach Oatmeal Muffins

Author: Stephanie Kay

Indulge in the goodness of healthy peach muffins! Crafted with fresh peaches and rolled oats, these peach oatmeal muffins offer a delightful and fiber-rich treat.

Ingredients

1 1/4 cups all-purpose flour
3/4 cups oats, quick-cooking or rolled
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons melted butter
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1 egg
3/4 cup sour cream
1/2 cup milk
1 1/2 cups peaches, chopped into bite-size pieces

Instructions

Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with butter.
In a medium bowl, combine the flour, oats, baking soda, baking powder, and salt, then whisk to blend.
In a large bowl, add the melted butter and sugar, then beat or whisk until well combined. Add the vanilla, egg, milk, and sour cream, and beat or whisk again to combine.
Transfer the flour mixture into the large bowl with the wet mixture, and gently mix to combine. Fold in the chopped peaches into the batter with care.
Spoon the batter into the muffin cups, ensuring an even distribution to yield 12 muffins. (If desired, thinly slice an additional peach and place a slice on top of each muffin cup.)
Place the muffin tin in the oven and bake for 30-35 minutes, or until a toothpick inserted into a muffin comes out clean.
Once baked, allow the muffins to cool slightly, then transfer them to a cooling rack to reach room temperature.
These muffins can be served immediately, stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.