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 a healthy Peach Muffin that’s wholesome and kid-friendly. Bonus: They store well in the fridge for days!
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!)
Ingredients You Need
To make these healthy muffins you’ll need:
- 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 recipe. Scroll down to the bottom of the post for the full scoop!
- Dice the peaches.
- Place everything except the peach into the food processor.
- Blend until super smooth. Stir in peaches.
- Divide among a muffin tin and bake.
TIP: If you aren’t a coconut fan, you can use additional rolled oats.
Frequently Asked Questions
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.
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 muffins taste just as good warm out of the oven as they do chilled a few days later!
If you use quick oats and mash the banana really well by hand, you can simply stir the ingredients together in a bowl.
In place of the peach you could try raspberries, blueberries, strawberries, or nectarine.
How to Store
Let cool in the pan, then transfer 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!
Related Recipes
Breakfast
Blueberry Banana Muffins with Oats
Snacks
Easy Stewed Peaches
Smoothies
Peach Cottage Cheese Smoothie
Recipes
5-Minute Peach Puree
I’d love to hear if you make this recipe, so please comment with feedback below.
Easy Peach Muffins (with Banana)
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
This post was first published June 2018.
Absolutely delicious! I started making these for when our 16 month granddaughters come over for a play date they love them, and they quickly became my husbands and my favourite as well. Thank you so much for the recipe. @yummytoddlerfood.com (I omitted the honey)
Hi, have you tried these with regular flour instead of oats, my baby dont really like oats but i like this combination,
Can I add all purpose flour instead of oats ?
I haven’t tried that but let me know if you do!
Can u do dry peaches?
I think so!
I’m so happy to serve these to my 18 month old. We both enjoyed them and it makes me feel good feeding him good wholesome food so I’m glad I found this recipe and your website!!!
I’m so glad too!
Made them for my son! Did half blueberry and half peach. AMAZING!!! I couldn’t stop eating them haha
I’m so glad!
I’m excited to make these for my one year old! Could I sub something like applesauce for the honey or would that ruin the batter consistency? Thank you!
I haven’t tried that (maple syrup would work) but I think if I was going to make them without any added sweetener, I would omit it and add 2 additional tablespoons of the melted butter. Let me know if you try it that way!
THESE ARE SO GOOD! I loved mine straight out of the oven, but the 18mo eats them at daycare room temp and will devour them. I subbed maple syrup for honey (didn’t have any after making your pb oat bites!), and also instead of cutting up the peaches, I added sliced, thawed peaches to the food processor at the very end and just pulsed it a handful of times until there were no super large pieces. This will be a keeper recipe for sure. Thank you for sharing!
I’m so glad to hear that!
Would canned peaches in water work as well?
Made this with 1/2 cup rolled oats instead of the coconut and 1 large banana ripe instead of 2 small, and the batter was very thick. I only got 10 muffins out of it. Would you suggest I add in water or milk to thin it out?
Did they bake okay?
Can you recommend an egg substitute for this recipe ? Thanks!
I haven’t tested these without eggs, I’m sorry! You could try adding diced peach to my Vegan Banana Muffins though: https://www.yummytoddlerfood.com/allergy-friendly-vegan-banana-muffins/
Can these be frozen?
Once cooled you can freeze them for up to 3 months in a freezer bag or container. Thaw in the fridge overnight or at room temp or in the microwave. Serve slightly warmed or chilled depending on your preference.
I only have sweetened coconut flakes, would I reduce the amount of honey?
I probably would!
What’s a good sub for the honey if you want to make these for under 1’s?
You can do honey or just a few extra slices of bananas!
Can you use quick oats in lieu of rolled oats?
You sure can!
Made these today for my husband. Loved them. Second batch, threw in some dried cranberries and raisins. Thank you!
Ooh, love those additions–and glad you all liked them!
My son is weird about chunks in muffins. Have you tried pureeing the peaches too?
I haven’t tried it with pureed peaches but I think you’d want to use 1/2 cup maybe—I worry that the batter would be too moist if you use more than that but you could give it a try!