These Peach Baked Oatmeal Muffins are made with whole grain oats and studded with fresh peaches throughout. Enjoy them as a healthy snack or as part of breakfast.
When peach season is in full swing, life is all about sweet peach treats like Peach Crisp, Healthy Peach Oatmeal Cookies and now, these all-new peach baked oatmeal muffin cups!
These delicious peach muffins are a lovely celebration of juicy peaches and are made with all wholesome ingredients for a healthy breakfast or snack.
The texture of these healthy peach oatmeal muffins is dense and moist. While regular muffins made with all-purpose flour are typically light and fluffy, baked oatmeal muffins mimic the texture of classic baked oatmeal, making them very dense.
Perfectly sweet and refreshing with that fruity overtone, these peach muffins are perfect for peach lovers!
If you enjoy fruity muffins, also try my Blueberry Banana Baked Oatmeal Cups and Strawberry Banana Oatmeal Muffin Cups.
Let’s discuss the basic ingredients for oatmeal peach muffins. You can find the full ingredients list at any grocery store.
Ingredients for Peach Baked Oatmeal Muffins:
Ripe Bananas: Mashed bananas serve as both some natural sweetness for these healthy muffins and some moisture.
Be sure to use overripe bananas that have plenty of brown spots for the best results.
Unsweetened Almond Butter: The fat portion of the recipe which brings richness and some structure to the peach muffins. Unsweetened almond butter adds healthy fats and therefore some flavor!
While you can switch the almond butter out for peanut butter or any other nut butter or seed butter you like, you will be able to taste the flavor.
For this reason, use a nut or seed butter whose flavor you enjoy. I find almond butter blends in well with the rest of the ingredients, which is why I use it.
Eggs: We need a couple of large eggs to help the muffins hold together nicely and to give them a little rise.
The muffins are dense, not light like regular muffins so keep this in mind if you’re expecting a lighter texture.
For a vegan option, replace the eggs with a chia egg or flax egg replacement. Note that the texture will be denser if you do so.
Your Favorite Milk: Choose your favorite dairy or non-dairy milk. Regular cow’s milk, oat milk, coconut milk, soy milk, or almond milk are all great options.
Pure Maple Syrup: While the ripe bananas provide the majority of the sweetness, I like adding a little sweetness with touch of pure maple syrup.
If you enjoy sweeter treats, consider adding 1 to 3 tablespoons of brown sugar in addition to the pure maple syrup.
Vanilla Extract: A splash of vanilla extract brings warm flavor to this baked oatmeal recipe. If you enjoy the flavor of almond extract, feel free to add it in.
Quick Oats: Taking the place of regular flour, we use whole grain oats for a unique texture and for some dietary fiber.
Old-fashioned oats and rolled oats also work instead of instant oats, although the texture will be slightly different.
If you need the muffins to be gluten-free, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Ground Cinnamon and Sea Salt: A pinch of ground cinnamon adds warmth to these delicious muffins and sea salt enhances all of the flavors.
Fresh Peaches: The true reason we’re all here is to enjoy a peachy treat! Pick up some juicy ripe peaches to add into our baked oatmeal experience.
We need one cup of chopped peaches, which is equivalent to one large peach chopped up for 1.5 smaller peaches. Be sure to select peaches that are soft for the best flavor, as unripe peaches are hard, less sweet, and don’t have incredible flavor.
Put your fresh summer peaches to use in this delicious baked peach oatmeal muffin recipe! It is a great addition to your arsenal of make-ahead breakfasts.
Now that we’ve covered the basic ingredients for These delicious peach oatmeal muffins, let’s make them!
How to Make Peach Baked Oatmeal Muffins:
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.
I love the idea incorporating peach muffins into my weekly routine during peach season. This easy breakfast only requires 10 to 15 minutes of prep time and is my favorite way of enjoying summer produce.
Can I Make Baked Oatmeal Instead of Muffins?:
If you prefer baked oatmeal or if you don’t own a muffin pan, no problem! First, increase the amount of milk to 1.5 cups for the liquid mixture. Transfer the peach oatmeal mixture to an 8-inch baking dish and bake at 350 for 55 to 65 minutes. Slice it into individual portions and serve.
Enjoy this oatmeal treat with Greek yogurt and fresh peach slices and a drizzle of honey for a hearty breakfast.
If you enjoy healthy muffin recipes, also try out these beauties.
More Healthy Muffin Recipes:
- Blueberry Protein Muffins
- Healthy Oatmeal Applesauce Muffins
- Healthy Double Chocolate Sweet Potato Muffins
- Almond Flour Morning Glory Muffins
- Almond Flour Banana Muffins
Peach oatmeal for breakfast!
Peach Baked Oatmeal Muffin Cups
Equipment
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
Nutrition
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Not completely understanding what is making these guys raise which might be why mine look like oatmeal bars instead of muffins but still have four minutes to go
Hi Dee! I filled my muffin papers up to the brim, which I typically do for photography purposes so that the muffins appear full (which is why they look like they rose to you, but they didn’t actually rise). Those who don’t mind a little spillage can do the same, but otherwise, filling them most of the way up works great too. I hope this makes sense! Let me know if you have any other questions! xo
I made these last night and I’m incredibly happy with how they turned out! Definitely something to let cool down fully and set before eating. Super easy, super delicious, and a nice healthier option than normal muffins. I added chia, flax, and pumpkin seeds also which gave them a nice nutty taste.
Thanks for sharing your experience, Charles! I’m a big fan of adding nuts and seeds to baked treats too so your version is sounding fantastic! I’ll have to try the same thing the next time I make them! xo
can apple sauce be used instead of mashed bananas. I find I can only taste the banana in baked goods that contain it
Hi Carol! I haven’t tested the recipe using applesauce so I’m not positive how it would turn out, but it should work. I would try 1 cup of applesauce and I would add 2-4 tablespoons of brown sugar to make up for the loss of sweetness. Let me know how it turns out!