Oatmeal Peach Muffins

The days are getting shorter, and the leaves are changing colours – yes, it’s officially be autumn. But that doesn’t mean I’m done with summer flavours just yet. If you are lucky like I have been, you might still find a few plums, peaches, and nectarines at your local market. Isn’t great when you don’t quite have to give up one season just because the calendar says you do?

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I picked up a few beautiful looking peaches the other day, just because they looked so good. I have to admit, I’m not much of a peach person when it comes to eating them as is – I don’t like the fuzz on the outside, so I usually stick to nectarines. But I do love the taste of a perfectly ripe Okanagan peach, and these ones were just calling my name. The fact that there were no nectarines left probably helped sway my decision a little too. Of course, when I got them home, I realized I was going to have to find some ways to use them other than just for eating. I’m always up for a challenge 🙂

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Some made it into smoothies, others topping chia parfaits. But then I found myself with the urge to do some baking for the week, and I went to my good ol’ standby – muffins. This time I kept it super simple – just a basic oatmeal muffin, subtly spiced with cinnamon and nutmeg, and studded with big chunks of juicy golden peaches.

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They may not look spectacular, but they are mighty tasty. Kind of like portable breakfast oatmeal. They were perfect for on the go brekafasts and snacks, or as an evening treat with a cup of tea. By adding sweet in season fruits, you can keep the added sugar lower, because they will have their own natural sweetness. They were even approved by my picky, non-fruit loving boyfriend. I consider that a win.

 

Oatmeal Peach Muffins

makes 12 muffins

Scoop up the last of the peaches at your local farmer’s market, and bake up a batch of these beauties to keep you going through the week. Juicy ripe peaches pair with oats and spices to create a simple, satisfying, and scrumptious whole grain muffin, perfect for busy mornings or as a snack.

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  • 1 cup oats
  • 1 1/2 cup whole wheat flour
  • 1/4 cup ground flax seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1//4 cup melted butter
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 2 medium peaches, peeled, and chopped

 

1. Preheat oven to 375 degrees F. Lightly grease muffin pan, or use paper liners.

2. In a large bowl, combine oats, flour, flax seeds, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a medium bowl, combine eggs, milk, melted butter, vanilla, and sugar. Mix well, so that the sugar is dissolved.

4. Stir the peaches into the dry mixture, so they are coated in flour.

5. Mix the wet ingredients into the dry, and mix until just combined. A few lumps are okay.

6. Divide the batter evenly between the 12 muffin cups. Bake for 20 – 25 minutes, or until golden brown, and a toothpick inserted comes out clean.

 

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How are you enjoying the last few tastes of summer, even as the seasons have technically changed?

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Categories: Baking, BC, Breakfast, Farmer's Market, Fruit, Nut Free, Recipe, Seasonal, Snack, Vegetarian, Whole Grain

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  1. Savour the Tastes of Summer | french fries to flax seeds - July 16, 2015

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