These little handheld muffins have all the flavors of your favorite bowl of peaches and cream oatmeal, in a to-go package perfect for little ones!
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A recipe from the vaults…and the start of her Senior year…
I have begun the process of looking through my oldest’s photos in preparation for her senior year this year. I’ve been told it is a good idea to start now so that the task doesn’t feel so overwhelming when the graduation party sneaks up! What no one told me, however, is how emotional it would be going back through these photos, and all the memories that come along with them! This particular picture was taken just a week before her first day of kindergarten…and I was a mess…
Just start with breakfast
My sweetpea was such a momma’s girl, and I was just hoping that we would make it through drop off that first day. I remember thinking the morning was going to need to be as smooth as possible. So, I told her we were going to get some fun kindergarten muffins made up for school! She meticulously diced the peaches up for the muffins, and I couldn’t help but just pray that the teachers and the kids would enjoy her as much as I did.
A school morning game changer!
Of course, years down the road now, I can tell you that those first years of school were a big laundry list of trials and errors in making it through a school morning smoothly. But one thing that I definitely had down well was breakfast! Having a filling breakfast made up ahead of time is always a game changer. These little handheld oat muffins have all the flavors of your favorite bowl of peaches and cream oatmeal, in a to-go package perfect for little ones. They can even eat them in the car if the morning falls apart and you’ve got to get out the door before school!
An oatmeal packet flavor favorite, made portable!
I love a good bowl of oatmeal. Especially homemade oatmeal that you can load up with all kinds of extras that pack in a variety of nutrients, like chia seeds, hemp hearts, and more! When I was a little kid, I always grabbed for the peaches and cream oatmeal packets from the box. It is one of my favorite flavor profiles! So these little oatmeal muffins are just as nutrient-dense as my staple hot porridge and oatmeal bowls, and just as flavorful as those little packets, but made in a portable muffin package that is so great for a school morning on the go.
Let’s make the one bowl peaches and cream oatmeal batter!
I’m a one bowl muffin kinda mom. No fussy steps. No extra work. Just blend and go! You’ll be blending the wet ingredients before adding the dry ingredients and all those nutrient loaded add-in’s. Then you can stir in the little diced peaches, scoop them into your muffin pan, and bake them off.
Baking your peaches and cream oatmeal muffins
You can double or triple your muffins and bake them all at the same time! Since the muffins freeze up great, this is a wonderful way to use in season end of summer peaches to get ready for school morning breakfast time.
Serving your peaches and cream oatmeal muffins
Your little ones might find these muffins filling enough with a cup of milk for breakfast. If your kids have a bigger breakfast appetite, serve the muffins with a side of hard-boiled eggs and/or sausage or yogurt.
Peaches and Cream Oatmeal Muffins
Ingredients
- 3 eggs
- 1/4 – 1/3 cup raw honey
- 2 tsp blacsktrap molasses
- 2 tsp vanilla extract
- 1 cup yogurt or yogurt alternative. See notes for swaps.
- ¼ cup butter or coconut oil melted
- 1 1/2 cups rolled oats not quick oats
- 3/4 cup Namaste Gluten Free Flour Blend Or regular AP flour if you are not GF
- 3/4 cup Blanched Almond Flour See Notes for nut free swaps
- 2 tsp cinnamon
- 1 tbsp aluminum free baking powder
- ½ tsp sea salt
- 1 large ripe peach diced. You'll want about 1 cup of diced peaches. I like to leave a few diced pieces to add to the tops of the muffins too.
- Optional turbinado sugar to sprinkle the tops of the muffins
Instructions
- Preheat your oven to 400 degrees, and line a muffin pan with unbleached paper liners.
- In a large mixing bowl, blend the eggs, honey, molasses, and vanilla until bubbly, about 1 minute.
- Add the yogurt and melted butter, and blend until smooth.
- Add the rest of the ingredients except the peaches, and blend to combine.
- Fold in the diced peaches, and scoop the batter into your prepared muffin pan. If you want to add a few diced peaches and a sprinkle of turbinado sugar to the tops of the muffins, you can do that as well.
- Bake the muffins at 400 degrees for 20-25 minutes, until the tops are golden brown, and a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes before transferring them to a cooling rack.
Notes
- Store your muffins on the counter in an airtight container for a couple days. Store them in a freezer bag in the freezer for any longer than 2-3 days to maintain freshness and texture.
- If you do not have yogurt or a yogurt alternative, you can use whole milk or a milk alternative. Add a tablespoon of apple cider vinegar to the bottom of your 1-cup measuring cup, and then fill the rest of the way with the milk. This will make a “buttermilk” so that the acid can react with the baking powder to puff the muffins up.
- If you cannot have the almond flour, swap it for more Namaste flour or AP flour, but instead of 3/4 cup, do more like 1/2 cup since almond flour is moister than regular flour.
- Swap the peaches for whatever fruit is in season! From apples in the fall to strawberries in the spring, blueberries in the summer, and even dried fruit in the winter, you can customize the muffins to whatever you have available.
I can’t wait to try these, Renee! They look so good!
Thank you Raia!
In the instructions I think you forgot to mention when to mix in the oil.
Hi Allison! Thank you for catching that! It is fixed!
Wondering if you could thaw some frozen peaches and use them in the recipe instead??
Hi Natalie! Yes I think that would work – just thaw and drain them first!
This is such a yummy idea! The perfect way to use up the summer peaches before they’re all gone. I wish I had some of these to greet me tomorrow morning. Yum!
I made this in the summer with peaches and it was yummy! Then I made it this winter with persimmons and it was perhaps even better! Give it a try, it’s a fun seasonal swap.
Oh that is so fun Nicole! Love that!
These are my families favorite muffins! I love that they are an easy way to get properly prepared grains in. We switch up the fruit with the season but our favorite is with raspberries. Thank you Renee for all of your work in keeping our families healthy!
Raspberries sounds amazing! Thank you for sharing – I’m so glad you have a staple for the breakfast table!
I made these muffins this morning. I thought they were great! I have a hard time with gluten free baking. The taste usually just isn’t worth it for me. I was shocked at the texture. So good! I didn’t have cassava on hand so I used 1/3 of almond flour, coconut flour and garbanzo flour. I also added 3 scoops of collagen powder.
I”m glad you enjoyed them Monica!
Made these today with “chia eggs” and our first crop of peaches, they are so good! So hard to get a decent muffin texture without eggs, but these hit the spot. Thank you!
So good to know that the chia eggs work for our egg free readers! Thank you for sharing!
Slightly freaked out about leaving raw milk sitting out on the counter overnight. Will it work the same if I put it in the fridge??
Hi Becky! The acid in the lemon keeps bacteria at bay – before we were off dairy I soaked grains in raw milk all the time <3 But I get that! You can soak in the fridge but the phytic acid break down will be slower - it will still work though.