Glorious fresh peaches are the star here.
Rolled oats, bananas, and applesauce combined with juicy peaches create these very portable little muffin cups. I’ve fallen in love with them, and have been making a batch or two weekly.
Here’s the bonus – NO sugar, flour, or oil. Yes, this is good, good stuff.
These are lovely warm from the oven, and perfect for breakfast, of course, but I think they’re an ideal afternoon snack as well.
When fresh peaches are not in season, frozen peaches work great. Fresh or frozen blueberries or/and cherries are a delicious swap, too.
One more thing…I recently purchased a silicone muffin pan to eliminate the need for so many parchment paper liners. If you’re on the fence (as I was), I can report that I’m very pleased with how well it performs. If you don’t have one, no problem. Just use paper liners instead.
FRESH PEACH OATMEAL MUFFIN CUPS
2 cups fresh peaches, unpeeled, chopped
4 ripe bananas, mashed
2 cups rolled oats
1 cup unsweetened applesauce
2 tablespoons ground flaxseed meal
1 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees. Have handy a silicone muffin pan, or line a muffin pan with parchment paper liners.
In a large mixing bowl, stir together all the ingredients until combined.
Divide batter evenly into muffin cups, and bake 20 to 25 minutes, or until tops are almost golden and feel almost firm to the touch.
Remove muffins from the oven, and place on cooling racks. Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week!)
(Inspired by Chef AJ’s “Just Banana Muffins”)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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