Oat-Peach Muffins Recipe

Name: Oat-Peach Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats; 1 cup buttermilk; 1/4 cup brown sugar packed; 1/4 cup vegetable oil; 2 tablespoons molasses; 1 teaspoon vanilla extract; 2 each egg whites; 1 1/4 cups flour, all-purpose; 1 1/2 teaspoons cinnamon ground; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

1 cup rolled oats
1 cup buttermilk
1/4 cup brown sugar packed
1/4 cup vegetable oil
2 tablespoons molasses
1 teaspoon vanilla extract
2 each egg whites
1 1/4 cups flour, all-purpose
1 1/2 teaspoons cinnamon ground
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1
Heat oven to 400F (200C).
2
Spray bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups.
3
Mix oats and buttermilk in large bowl.
4
Beat in brown sugar, oil, molasses, vanilla and egg whites.
5
Stir in remaining ingredients except peaches just until flour is moistened (batter will be lumpy).
6
Fold in peaches.
7
Divide batter evenly among muffin cups (cups will be full).
8
Sprinkle with sugar if desired.
9
Bake about 20 minutes or until golden brown.
10
Remove from pan.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup rolled oats, 1 cup buttermilk, 1/4 cup brown sugar packed, 1/4 cup vegetable oil, and more.

Yes, Oat-Peach Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oat-Peach Muffins

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