Peach Baked Oatmeal Muffin Cups
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5.0
3 reviews
Excellent
Peach Baked Oatmeal Muffin Cups
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Whip up these quick and easy peach muffins for a healthy breakfast or snack! This wholesome treat is lower in added sugar and full of whole grains and healthy fats.
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Ingredients
- 3 large ripe bananas mashed (about 1 cup)
- ½ cup unsweetened almond butter or nut butter of choice
- 2 eggs or 2 flax eggs for vegan*
- 2 tbsp pure maple syrup or brown sugar
- ½ cup milk of choice**
- 1 tsp pure vanilla extract
- 2 cups quick oats
- 1 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1 cup fresh peaches finely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers.
- Mash the bananas in a large bowl, then mix in the unsweetened almond butter, eggs, pure maple syrup, milk, and vanilla extract until the wet ingredients are combined.
- Note: if the almond butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
- Add the oats, cinnamon, and sea salt (dry ingredients) to the large mixing bowl with the wet ingredients and stir well until a thick muffin batter forms.
- Transfer the chopped peaches to the mixing bowl and fold them into the batter until they are well-incorporated.
- Fill the holes of the muffin tin up ¾ of the way full with the muffin batter. Top the batter with more diced peaches if you'd like. If you’d like, you can add more chopped peaches on top. Bake on the center rack of the preheated oven for 28-32 minutes, or until the muffins test clean and are golden brown on top.
- A great way of determining whether or not a muffin is fully baked is to take its internal temperature. To do so, insert a digital thermometer into the center of one of the muffins and wait until the numbers stop moving. The optimal temperature is between 190 and 205 for the best texture.
- Allow the muffins to cool completely to room temperature before attempting to peel off a muffin wrapper to eat. If you peel off the muffin papers while the muffins are still warm, you will lose some muffin to the paper.
- Store peach baked oatmeal muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers in a freezer bag for up to 3 months.
- Make this easy recipe ahead of time for meal prep or enjoy it on a weekend morning for breakfast or brunch.
Notes
- *2 flax eggs = 2 tablespoons of ground flax seed + 6 tablespoons of water. Mix the water and ground flax together in a small bowl and allow it to sit for 15 minutes, stirring occasionally, until it resembles the consistency of beaten eggs.
- *2 flax eggs = 2 tablespoons of ground flax seed + 6 tablespoons of water. Mix the water and ground flax together in a small bowl and allow it to sit for 15 minutes, stirring occasionally, until it resembles the consistency of beaten eggs.
- **Regular cow’s milk, coconut milk, oat milk, and almond milk are all great options.
- **Regular cow’s milk, coconut milk, oat milk, and almond milk are all great options.
Nutrition Information
Show Details
Serving
1muffin (of 12)
Calories
175kcal
(9%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
34mg
(11%)
Sodium
114mg
(5%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1muffin (of 12) | |
| Calories | 175kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 114mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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