Oatmeal Peach Muffins

I have a place in my heart for peaches and cream oatmeal. As I mentioned in my post Oatmeal Peach Cookies, the flavor combo is not only delicious, but also has some nostalgia value for me. Let me tell you, these muffins are as peachy oatmealy as you could ask for. When I bit into a lovely warm muffin, my exact words were “these taste like a bowl of oatmeal as a muffin.” Like oatmeal with crunchy edges. Amazingly satisfying.

You are going to need a bit of forethought to make these muffins. As in, you have to soak the oats in milk overnight. Soaking the oats softens them and is responsible for the “bowl of oatmeal” texture these muffins achieve. The original recipe I based these on used buttermilk, so I just added a tablespoon of freshly squeezed lemon juice to the almond milk.

If you’re not as into peaches as I am, you can substitute with your fruit of choice or leave it out all together. The coconut oil is replacing butter; you can try it with another type of oil if you prefer (I’m thinking organic canola oil) or a vegan butter substitute. I put walnuts in mine because that’s what was around and I want my breakfast muffins to have a bit more nutritional value.

I am looking forward to trying this recipe out with other fruits and maybe even a streusel topping. I cannot say enough how much I enjoy these muffins. Everyone wins in Muffin-Mania!

Happy baking, friends!

Yield:12-16 Muffins

Oatmeal Peach Muffins

  • 1 cup old fashioned oats
  • 2 cups vanilla almond milk + 1 tablespoon fresh lemon juice
  • 1/2 cup coconut or brown sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons applesauce or equivalent of 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups unbleached all purpose flour
  • 1 1/2 cup peaches, fresh or frozen, diced
  • 1 tablespoon date sugar or sugar of choice (optional)
  • 3/4 cup walnuts, chopped (optional)

In a small bowl, combine the almond milk and lemon juice. Mix in the oats. Cover and refrigerate overnight.

Gather together all of your ingredients. Preheat your oven to 425°F.

If using fresh peaches, wash them, and peel if desired. Dice peaches and place them in a small bowl. Optional: Mix the date sugar into the peaches and set aside.

In a large mixing bowl, combine the almond milk and oat mixture, coconut sugar, coconut oil, applesauce (or egg replacer), vanilla, baking powder, baking soda, and salt.

Gently stir in the flour, peaches, and walnuts.

Lightly grease your muffin pan. Scoop batter into the 12 muffin cups. Bake for 18-20 minutes, until tops are a light golden brown and cake tester or toothpick inserted into the center comes out clean.

Remove from the oven and place pan on wire rack to cool for 5 minutes. Turn muffins out of the pan and allow to finish cooling on the wire rack.

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Here’s what the oats looked like after soaking overnight.
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Muffin batter is ready to bake.
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Cooling on the wire rack.
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Extra yum!
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