Peach Oatmeal Muffins
I don’t know about you, but peach season makes this girl pretty happy. My family loves them too, and right now we go through about a dozen per week.
Breakfast is a hard meal around here…it’s always hurried and quite frankly outside of bacon, my oldest daughter and I aren’t really breakfast food fans. So anything that is a grab and go or quick option is a good choice. These muffins are so good! Moist, packed with flavor from fresh peaches and just the right amount of sweetness. They’re also packed with a lot of that “peachy-ness” my family loves. May you enjoy them as well!
Ingredients:
• 1.5 cups unbleached AP flour (I used King Arthur)
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 2 tsp. baking powder
• a pinch of salt
• 1 tsp. cinnamon
• 1 egg
• 1/4 cup canola oil
• 1/2 cup applesauce
• 3/4 cup almond milk
• 1 tsp. vanilla
• 2 small to medium sized peaches, diced
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 2 tsp. baking powder
• a pinch of salt
• 1 tsp. cinnamon
• 1 egg
• 1/4 cup canola oil
• 1/2 cup applesauce
• 3/4 cup almond milk
• 1 tsp. vanilla
• 2 small to medium sized peaches, diced
Method:
- Preheat oven to 400.
- Line muffin pan with liners.In a large bowl, combine dry ingredients and stir. Add wet ingredients and stir until combined. Don’t overmix, the batter will still be lumpy.
- Dice peaches into small pieces.
- Line the bottom of each muffin liner with just enough batter to cover the bottom. Add diced peaches into each muffin (enough to cover the initial layer of batter.)
- Pour an additional small amount of batter atop the peaches and bake for 12-15 minutes. Yields 12 muffins.
