Peach Oatmeal Muffins
These peach oatmeal muffins are soft, moist, and lightly sweet with little bits of juicy peach baked into every bite. Made with oat flour, applesauce, maple syrup, and one ripe peach, these wholesome muffins are a delicious option for breakfast, snacks, or an easy lunchbox treat.
Servings: 24 mini muffins
Ingredients
Wet Ingredients
- 1 egg
- ¼ cup milk
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 tbsp mild-tasting oil
- 1 large ripe peach finely diced
Dry Ingredients
- 1 cup oat flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and prepare a mini silicone (or metal) muffin pan.
- Peel and finely dice the peach into small pieces.
- In a large bowl, whisk together the egg, milk, applesauce, maple syrup, and oil until smooth.
- Add in the oat flour, baking powder, baking soda, and cinnamon (Images 5 & 6). Stir until just combined.
- Stir in the diced peach.
- Spoon tablespoon-sized portions of batter into the muffin pan.
- Bake for 12 to 15 minutes, or until the tops are set and a toothpick inserted comes out clean. Allow the muffins to cool fully before serving.
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 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!
Nutrition
Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 39IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
