Made with a base of rolled oats, bananas, and peaches, these Healthy Peach Muffins are super wholesome—but so packed with naturally sweet flavor. Bonus: They store well in the fridge for days!
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 Oatmeal Muffins with banana and peach are a nutritious way to start the day and they are easy to get baking in the oven in just minutes.
Ingredients in Peach Muffins
To make these healthy muffins you’ll need:
- Fresh or frozen peaches
- Rolled oats
- Shredded unsweetened coconut
- Honey or maple syrup
- Butter (or coconut oil or almond butter)
- Vanilla extract
How to Make Peach Muffins Step by Step
Here’s a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full scoop!
- To start, gather your ingredients. (photo 1)
- Place everything except the peach into the food processor. (photo 2)
- Blend until super smooth.
- If using frozen peaches, warm slightly and cut into smaller pieces using kitchen shears. (photo 4)
- Stir peaches into the batter. (photo 5)
- Divide among a muffin tin and bake. (photo 6)
TIP: If you aren’t a coconut fan, you can use additional rolled oats.
What’s the texture like in these 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 banana muffins 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 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?
What other fruit can I use in this recipe?
In place of the peach you could try raspberries, blueberries, strawberries, or nectarine.
TIP: Set aside a few pieces of peach to place on top to make them look extra pretty if you’re feeling fancy!
Tips for Making the Best Peach Muffins
- 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.
- 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.
I’d love to hear if you make this recipe, so please comment with feedback below.Print
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!)
- 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 1/4 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 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.
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 gluten-free, use certified gluten-free rolled oats.
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.