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.