Description
Delicious homemade peach oatmeal muffins that are perfect for breakfast or a snack.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ½ cup plain Greek yogurt
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- 1½ cups diced fresh peaches
- 2 tablespoons all-purpose flour, for tossing the peaches
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the eggs, milk, Greek yogurt, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Toss the diced peaches with 2 tablespoons of flour, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
- Serve warm or at room temperature.
Notes
- Make sure to use ripe peaches for the best flavor.
- These muffins can be stored in an airtight container for up to 3 days.
- They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20–24 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg