Filled with diced fresh peaches, chopped pecans, and topped with a brown sugar cinnamon topping, these spiced peach muffins are a healthier breakfast with a whole lot of flavor!
Have you ever made peach muffins before?
My first inclination when I have a ton of delicious peaches is NOT to put them in muffins. First, I’m thinking about a peach crisp of some sort!
I wanted to use peaches in a breakfast recipe though, and a healthy breakfast recipe at that!
So I took my favorite classic oat muffins, and modeled this recipe after my Pecan Pie Muffins. A super easy recipe that I absolutely love to make in the Fall or around the Holidays.
Made entirely with oat flour (for good-for-you carbs filled with healthy fiber) and lower in sugar, these moist muffins are packed with flavor too, so you get the BEST of both worlds! 🙂
And if you’ve never combined fresh peaches, pecans, cinnamon and nutmeg together… prepare to fall in love!! 😉
Have any questions about how to make these Peach Pecan Oat Muffins?
Such as, do I have to use fresh peaches?
I would highly recommend using fresh peaches for the best flavor and most sweetness. If you only have frozen peaches, I would defrost them first, dab the excess water off on a towel, and then dice them and use them.
Can I substitute the brown sugar for something else, like coconut sugar?
I wouldn’t recommend it. In many of my breakfast recipes the sugar content has already been reduced – trying to reduce it further would result in a muffin that really lacks in flavor. I already prefer to have my muffins and breads less sweet, so I wouldn’t remove any more.
I also don’t think coconut sugar is quite as sweet as brown (or white) sugar, so I don’t think you would get the same sweetness. Lastly, the depth of flavor of the brown sugar combined with cinnamon and nutmeg is really killer! Ya don’t wanna miss it 🙂
I know there’s a lot of you out there that LOVE to use maple syrup as a substitute, but I would really go with brown sugar this time!
What exactly does “milk of choice” mean?
I would recommend using almond milk (I prefer vanilla unsweetened), whole milk, 2% milk or skim milk. I would NOT recommend trying to use coconut milk or oat milk, as the texture of these milks are too thick.
For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.
The rest of this recipe is as easy as my other oat muffin recipes.
You’ll mix together you dry ingredients, mix together your wet ingredients separately, and then combine the two. Fold in your pecans and peaches. Then TOP your muffins with your cinnamon brown sugar sprinkle (yum!) and in the oven they go!
Moist Peach Pecan Oat Muffins filled with pops of sweet peaches, crunchy nuts, and a crispy cinnamon brown sugar top.
Similar to my Peach Oat Pancakes, these muffins make a great Summer/Fall breakfast, because they get you thinking about all those yummy Fall spices you can’t wait to bake with, but still help you use up some of your fresh fruit.
I hope these are as much of a hit in your house as they were in mine!
- 1 3/4 cup oat flour (certified gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar
- 3/4 cup applesauce
- 1/4 cup coconut oil, melted (or butter)
- 1/2 cup almond milk (or milk of choice)
- 1 tsp vanilla
- 2 eggs
- 1/2 cup pecans, chopped
- 3/4 cup finely diced peaches
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
Preheat your oven to 350 and spray non-stick spray in a muffin tin, in all 12 cavities.
In a small mixing bowl, add your dry ingredients and stir them together (oat flour, baking powder, baking soda, salt, cinnamon, nutmeg).
In a large mixing bowl, add your brown sugar, applesauce and coconut oil and whisk them together. Add in your milk, vanilla, and eggs, and whisk everything together till all is well incorporated.
Pour your dry ingredients into your bowl of wet ingredients, and stir them together till well combined. Add your pecans and peaches, and gently fold them into your batter.
Scoop your muffin batter into your muffin tin, filling each cavity about 2/3 way full, or until all of your muffin batter is used up.
In a small bowl add your brown sugar and cinnamon and mix them together till well combined.
Sprinkle about 1 overflowing teaspoon of your cinnamon sugar mixture over each muffin. You may have some leftover.
Bake your muffins in the oven for 18-21 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
Let cool and then devour!
Stored in a container in the fridge, these muffins are best within the first 5 days.