Peaches and Cream Oatmeal Muffins

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5 from 1 vote

Portable, healthy, on-the-go gluten-free peaches and cream oatmeal!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal muffins, breakfast muffin recipes, breakfast recipes, gluten-free oatmeal cups, gluten-free peach oatmeal cups, oatmeal muffin recipes, peach oatmeal recipe, peaches and cream muffin recipe, peaches and cream oatmeal, recipes with peaches

Servings: muffins

Author: Renee Kohley - Raising Generation Nourished

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.