Breakfast

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
Method:
  1. Preheat oven to 400.
  2. 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.
  3. Dice peaches into small pieces.
  4. 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.)
  5. Pour an additional small amount of batter atop the peaches and bake for 12-15 minutes. Yields 12 muffins.

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