These mini peach cobbler muffins are the perfect summertime treat! They are quick to whip up and can be served for both breakfast and a snack!

Peach cobbler muffins served with fruits.

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Peaches are sometimes underrated but when perfectly ripe are one of the juiciest and most flavorful fruits to bite into! These little peach cobbler muffin bites are great to batch make and reheat to serve throughout the week. The peaches add in the perfect sweetness, and the muffin base is made with just some ground oats!

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1 WHAT YOU’LL NEED

2 PROCESS

3 STORAGE INSTRUCTIONS

4 SUBSTITUTIONS

5 RECIPE NOTES

6 Peach Cobbler Muffins

6.1 Ingredients US CustomaryMetric

6.2 Instructions

6.3 Notes

6.4 Nutrition

WHAT YOU’LL NEED

Here is what you’ll need to make these peach cobbler muffins:

Ingredients to make peach cobbler muffins.

Peaches: The main star of these muffins! Make sure to use peaches that are ripe, but not too soft when pressed for the best flavor in the muffins.
Oat Flour: I usually make my own oat flour by grinding up rolled oats into a smooth, flour-like texture. Gluten-free rolled oats make these oat bites gluten-free.
Milk: I use whole milk, but dairy-free alternatives also work in this recipe.
Applesauce: Unsweetened applesauce provides extra natural sweetness to the muffins. It also helps serve as a binder to hold the muffins together.
Maple Syrup: The primary source of sweetness for these muffins.
Cinnamon: Provides an extra warm spice and subtle sweetness.
Baking Powder: Leavening agent to help the muffins rise.

PROCESS

Slice the peach into small chunks and add them to a bowl along with the ground cinnamon. Mix together well until each piece is coated with cinnamon. Let the peaches sit in the bowl and the natural moisture combine together with the cinnamon as you prepare the batter.
Combine the oat flour and baking powder in a bowl until combined.
In a separate bowl combine the wet ingredients (milk, applesauce, and maple syrup) until they are well combined.
Add the wet ingredients into the bowl with the dry ingredients and mix until well combined.
Add half of the chopped peaches and fold them into the batter until incorporated.
Scoop out tablespoon-sized portions of batter into a mini muffin pan. Sprinkle a few pieces of the remaining chopped peaches on top of each mini muffin.
Bake at 350 degrees for 15-18 minutes, or until cooked through. Allow them to cool completely before serving.

STORAGE INSTRUCTIONS

Let the peach cobbler muffins cool completely and store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag or container for up to 3 months. To reheat, simply microwave for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

Milk: You may substitute the milk with a dairy-free alternative, such as oat milk or coconut milk.
Maple Syrup: The maple syrup may be replaced with equal parts honey (if serving the muffins to little ones over the age of 1). If you prefer to make naturally sweetened muffins, I suggest you try out this recipe for blueberry oatmeal muffin bites which uses bananas as the main sweetener. You could definitely swap out the blueberries for peaches in that recipe for a similar tasting treat!

RECIPE NOTES

This recipe makes 24 mini peach muffins. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
I love to use a silicone muffin pan for baking these mini muffins as they pop out easily without sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
I love using this nutribullet blender to blend rolled oats into a batter to make my own oat flour!