Peaches are so delicious in baked goods—and these muffins are absolutely delicious. They’re made with a base of rolled oats, bananas, and peaches for healthy Peach Muffins that are wholesome and kid-friendly. Bonus: They store well in the fridge for days!

peach muffins on plate with blue towel

Peach Muffins

I’m a huge fan of meal prepping at least one breakfast on the weekend so we have an easy option ready to go in the morning. These muffins with peach are a nutritious way to start the day and they are perfect to make-ahead of time. You can of course also make them right before you serve…that works too!

(You may also like Peach Sauce, Stewed Peaches, Peach Crisp and Peach Popsicles.)

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Ingredients You Need

To make these healthy peach muffins you’ll need to have the following ingredients on hand and ready to go.

  • Bananas: You’ll want to use very ripe bananas to ensure these taste great.
  • Fresh or frozen peaches: Either option works here.
  • Rolled oats: This adds a lot of nutrition and helps bind the muffins together.
  • Shredded unsweetened coconut: I love the flavor coconut adds, though you can use additional oats if you prefer.
  • Eggs
  • Honey or maple syrup: Avoid honey for babies under age 1.
  • Butter (or coconut oil or almond butter)
  • Vanilla extract
  • Cinnamon

TIP: You can make this recipe dairy-free by using coconut oil or almond butter in place of the regular butter.

Step-by-Step Instructions

Here’s a look at the process involved in making this easy peach muffin recipe. Scroll down to the bottom of the post for the full scoop!

Peaches cut up in glass bowl for peach muffins.

Step 1. Dice the peaches.

Ingredients in food processor for peach muffins before blending.

Step 2. Place everything except the peach into the food processor.

Spoon stirring in cut up peaches in batter for peach muffins.

Step 3. Blend until super smooth. Stir in peaches.

Peach muffins in muffin pan before baking.

Step 4. Divide among a muffin tin and bake.

TIP: If you aren’t a coconut fan, you can use additional rolled oats.

peach muffins baked in muffin tin

Frequently Asked Questions

What’s the texture like in these peach muffins when they’re baked?

The final muffins are like a cross between baked oatmeal cups and a standard muffin. They are very moist (which makes them easy for toddlers to eat), yet not quite as fluffy as a traditional bakery muffin.

Can I make these ahead of time?

We love recipes like this that are easy to whip up in just a few minutes and that store incredibly well in the fridge—these peach muffins taste just as good warm out of the oven as they do chilled a few days later!

Can I make this recipe without a food processor?

If you use quick oats and mash the banana really well by hand, you can simply stir the ingredients together in a bowl.

What other fruit can I use in this recipe?

In place of the peach you could try raspberries, blueberries, strawberries, or nectarine.

banana peach oatmeal muffins on plate

How to Store

Let the easy peach muffins cool in the pan, then transfer the peach muffins to an airtight container. Store in the fridge for up to 5 days. Serve cold or warmed slightly.

Best Tips for Success

  • Use ripe bananas, with brown spots if you can. (They’re also fine with yellow bananas.)
  • You can use frozen or fresh peaches.
  • To make them dairy-free, use melted coconut oil in place of the butter.
  • To make them gluten-free, use certified gluten-free rolled oats.
  • Set aside a few pieces of peach to place on top to make them look extra pretty if you’re feeling fancy!

I’d love to hear if you make this recipe, so please comment with feedback below.

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Easy Peach Muffins (with Banana)

You can use fresh or frozen peaches in this recipe. Reduce the honey or maple syrup to 2 tablespoons or omit it all together if desired. (The resulting muffins will be a little less moist, but still very moist!)
4.97 from 26 votes
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Cuisine American
Course Muffins
Calories 146kcal
Servings 12 muffins


  • 2 cups rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3 eggs
  • 2 small very-ripe bananas (about 1 ½ cups sliced banana)
  • 1/4 cup butter (melted and slightly cooled)
  • 1 teaspoon vanilla
  • 1/4 cup honey
  • 2 cups diced peach
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  • Preheat the oven to 350 degrees F and grease a 12-cup muffin with nonstick spray.
  • Place all ingredients into a food processor except the peach. Process, scraping down the sides of the bowl as needed, until smooth and well blended, about 30-45 seconds.
  • Stir in the peaches. (If using frozen peaches, warm for 30 seconds in the microwave. Cut into smaller pieces using kitchen shears.)
  • Divide the batter among the prepared muffin tin, using just over ¼ cup batter per muffin.
  • Bake for 26-28 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out cleanly. Let cool in the pan.
  • Serve slightly warm or chilled.


  • Serve or store in the fridge for up to 5 days and serve chilled. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
  • Dairy-free: Use melted coconut oil or almond butter in place of the butter.
  • Gluten-free: Use certified gluten-free rolled oats.
  • To make without a food processor, use quick oats and mash the banana really well by hand with a fork or potato masher. Then stir the ingredients together in a bowl.
  • Use ripe bananas, with brown spots if you can. (They’re also fine with yellow bananas.)
  • You can use frozen or fresh peaches.
  • You can omit the coconut and sub in additional rolled oats if desired.
  • Let cool in the pan to allow them to firm up. They are very soft when right out of the oven and may not hold together if you try to remove them from the pan when still hot.
  • Store in an airtight container in the fridge for up to 5 days.
  • Serve cold or warmed slightly.
  • To bake these as mini muffins, reduce the baking time down to 16-18 minutes, or until a cake tester inserted into the center comes out clean.


Calories: 146kcal, Carbohydrates: 23g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 77mg, Potassium: 216mg, Fiber: 3g, Sugar: 11g, Vitamin A: 164IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2018.

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4.97 from 26 votes (18 ratings without comment)

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  1. 5 stars
    These were amazing! Clean, simple, tasty. We used maple instead of honey and frozen peaches we had hanging around from last summer’s harvest share. Thank you!

  2. 5 stars
    Oh my goodness this is one of my all time fave , super easy to make recipies for my two fussy kids (2 and 4). We’ve done this recipe several times and it’s been a hit each time (we use tinned peaches and freeze any excess peach for the next batch). We make them into mini muffins but they always end up eating half the tray. Today we didn’t have any banana but did have ripe Mangoes so I ended up substituting the banana for mango and it turned out fabulous too. It’s lovely and moist as it is with banana

  3. 5 stars
    I used the foil cup cake holders and I totally forgot to grease them ?. It’s ok though, I’m cutting them up for a school snack ?.

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