Healthy Oat Peaches and Cream Muffins
Satisfy your sweet cravings while staying on the healthy side with these delightful Healthy Oat Peaches and Cream Muffins! Packed with fiber-rich rolled oats, fresh juicy peaches, and a touch of natural sweetness from honey or maple syrup, these muffins are a wholesome treat perfect for breakfast, a snack, or even dessert. Made with creamy Greek yogurt and unsweetened applesauce, they boast a moist and tender texture without the need for excessive sugar or butter. A sprinkle of oats on top adds a rustic charm and satisfying crunch to each bite. Easy to whip up in just 35 minutes, these muffins are a nutritious and flavorful way to enjoy seasonal peaches! Perfect for meal prep, they're ideal for busy mornings or grab-and-go snacks that the whole family will love.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup plain Greek yogurt
- 0.5 cup unsweetened almond milk (or milk of choice)
- 0.5 cup unsweetened applesauce
- 0.5 cup honey (or maple syrup for vegan option)
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh peaches, diced
- 2 tablespoons extra rolled oats (for topping)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
In a medium bowl, whisk together the Greek yogurt, almond milk, applesauce, honey, egg, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Sprinkle the extra rolled oats over the tops of the muffins for a decorative and wholesome touch.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 149.8 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 660 mg | 51% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2061 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
