Want healthy meals your kids will love?

Peach Oatmeal Muffins


These light and sweet peach muffins are made from whole grain oats and white whole wheat flour, and sweetened with honey. Use any kind of peaches you have on hand!

Kids love muffins. And a Peach Oatmeal Muffin still warm from the oven is a treat that NO kid can resist. My son even told me “this is the best muffin I’ve ever eaten!” And let me tell you, that kid has eaten a lot of muffins!

These are made from 100% whole grains, but they’re still fluffy and light in texture, and bursting with juicy peach flavor. A touch of cinnamon and nutmeg gives a homey country feel to this sweet breakfast. Give them a try!

Tips for Making Peach Oatmeal Muffins

  • Use any kind of peaches you have on hand. Fresh, frozen, or canned all work great!
  • Sprinkle a few rolled oats on top of the muffins before baking. It doesn’t change the overall taste or texture of the muffin, but it makes them look pretty.
  • Use white whole wheat flour. This is still 100% whole grain flour, but it has a softer and lighter texture compared to “regular” whole wheat flour. If all you have on hand is regular whole wheat, it will still work!
  • Store leftover muffins in the refrigerator, then reheat for a few seconds in the microwave or for a few minutes in the toaster oven.
  • Freeze extra muffins to have on hand for quick breakfasts on the go!
Print Recipe Pin Recipe
3.6 from 199 votes

Peach Oatmeal Muffin

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 186kcal



  • Preheat oven to 350°F. Spray a muffin tin with cooking spray (or line with paper liners) and set aside.
  • In a large mixing bowl, whisk together flours, oats (reserve two tablespoons), baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in peaches.
  • In a separate bowl combine milk, vanilla, honey, oil and egg.
  • Add wet ingredients to the dry ingredients, stirring only until moistened.
  • Spoon batter into muffin tin (makes 12). Sprinkle the reserved two tablespoons of rolled oats on the tops of the muffins.
  • Bake for 18-20 minutes until cooked through and golden brown; cool on a wire rack before serving.


Calories: 186kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 111mg | Fiber: 2g | Sugar: 7g
Keyword : Peach Oatmeal Muffin


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


5 stars
These are wonderful! Lightly sweet and overall a perfect balance of flavors and textures. Two notes: if you use frozen peach slices like I did, it can work, but next time I plan to cut them into smaller pieces so they integrate into the batter better (there was an unattached peach slice at the bottom of one of my muffins). Also, I was worried about how little batter went into each muffin tin, but they puffed up very nicely! So if you feel like the batter isn’t going very far, my experience says it will be ok! 🙂

Made these this morning with fresh peaches. I used regular white flour (what I had on hand) and avocado oil. They are absolutely delicious! So good! Will try with the white wheat flour next time for the health benefit.

Good but I may cut back on baking powder next time, had a prominent taste in my muffins, and they didn’t raise very high. Baking powder was fresh and so was baking soda. It is 1 1/4 teaspoon, right? But good taste otherwise.