Peach Oatmeal Muffins

We’ve had to do some adjusting with breakfast time around our house since school started. This is the first time ever that we’ve needed to worry about having a quick breakfast that allows Isabelle to get out the door quickly.

I’ll admit something I’ve never wanted to admit – 4 out of the 5 school morning breakfasts we’ve had so far have been cold cereal. I hang my head in shame! But, it’s allowed us to adjust to having any schedule in the morning without losing our minds.

I do NOT want to keep relying on the cold cereal breakfasts though. So I’ve decided that I’ll be making muffins once a week, a batch of pancakes or French toast once a week, and the other mornings will be for smoothies, oatmeal or scrambled eggs and toast. The muffins and French toast I’ll make in bulk so that we get a few days worth out of them.

These muffins are a favorite around here. The kids like the chunks of peach and I like the fact that they are nutritious and filling. The muffins have a taste similar to a spice cake that pairs perfectly with the fresh peaches and oats.

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Peach Oatmeal Muffins

  • 1/3 c. brown sugar
  • 1/3 c. sugar
  • 1/3 c. applesauce
  • 2 T. oil
  • 2 eggs
  • 3/4 c. milk
  • 2 t. vanilla
  • 1 1/3 c. flour (white, wheat or any combination of the two)
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/4 t. ground ginger
  • 1/4 t. salt
  • 1 c. oats (quick or old-fashioned)
  • 1 large peach, diced (about 1 1/2 c.)

1. Combine the first 7 ingredients in a large mixing bowl and beat/mix until well combined. Combine remaining ingredients, except peaches, in a separate bowl and whisk for 1 minute. Slowly add to wet ingredients and stir just until combined. Fold in peaches.

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2. Pour batter into greased muffin tins and bake at 400 degrees for 15-20 minutes.

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16 thoughts on “Peach Oatmeal Muffins

  1. We are having the same struggle, but my boys aren’t eating at all. The older 2 don’t typically eat before school and the youngest tends to follow and shouldn’t. I’m gonna try these, I bet they will love them.
    Thanks for sharing!
    ~Liz

  2. School-morning breakfasts ARE hard, aren’t they?? I’m having a really hard time with it, myself. But I agree that muffins (made ahead!) are truly a life-saver from the woes of cold cereal. We could use a little more variety in my muffin repertoire, so I’m definitely bookmarking this. Thanks for the recipe! 🙂

  3. Don’t feel bad, I home school and we are still facing the breakfast dilemma here! These look so delicious, I’m adding them to my breakfast menu next week! Thanks for sharing!

  4. sounds yummy! and don’t beat yourself up, you do a great job of providing frugal, healthy and tasty meals for your family, take some pressure off of yourself and know that a little cold cereal here and there is okay, particularly if it saves your sanity and therefore allows you to better love and care for your family!

  5. Oh, Im so glad its not just me!! I always start out the scholl year great and then its all down hill! I love any kind of muffins with oatmeal or bran, so wholesome. Great recipe!

  6. I made these this morning and they are fabulous! The batter would also work well with shredded apple, blueberries or my kids favourite combo, pineapple and shredded carrot.

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