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Peach Pecan Oat Muffins (gluten-free, dairy-free)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 206 kcal


Peach Pecan Oat Muffins

  • 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

Cinnamon Brown Sugar Topping

  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon


Peach Pecan Oat Muffins

  1. Preheat your oven to 350 and spray non-stick spray in a muffin tin, in all 12 cavities.

  2. In a small mixing bowl, add your dry ingredients and stir them together (oat flour, baking powder, baking soda, salt, cinnamon, nutmeg).

  3. 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.

  4. 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.

  5. 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.

Cinnamon Brown Sugar Topping (optional - recommended)

  1. In a small bowl add your brown sugar and cinnamon and mix them together till well combined.

  2. Sprinkle about 1 overflowing teaspoon of your cinnamon sugar mixture over each muffin. You may have some leftover.

  3. 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.

  4. Let cool and then devour!

Recipe Notes

Stored in a container in the fridge, these muffins are best within the first 5 days.