Peach Cobbler Muffins
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!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 24 mini muffins
Preheat the oven to 350 degrees F (180 degrees C).
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.
- 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 it with a cooking spray beforehand.
- I love using this nutribullet blender to blend rolled oats into a batter to make my own oat flour!
Calories: 35.1kcal | Carbohydrates: 6.77g | Protein: 0.89g | Fat: 0.56g | Saturated Fat: 0.13g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 0.17g | Cholesterol: 0.3mg | Sodium: 29.72mg | Potassium: 40.83mg | Fiber: 0.47g | Sugar: 3.02g | Vitamin A: 28.69IU | Vitamin C: 0.33mg | Calcium: 24.82mg | Iron: 0.26mg