These lightly sweet muffins are loaded with the good stuff. Whole grains, chunks of peach and maple syrup make them a breakfast dream come true.
Start your day off right with oatmeal, whole wheat, maple syrup and peaches in muffin form. They are perfect with a cup of coffee or tea. Muffins freeze great as well so you can make them now and enjoy the extras later!
I originally developed and shared this recipe back in 2015. It was the perfect solution for having an easy breakfast for the guys while I was out of town.
This year I had some yummy local peaches that were lingering just a tad too long. So I turned back to this recipe to solve that problem as well.
Is it just me or are peaches a little like avocados in that they turn from hard to super soft in the blink of an eye. You wait and wait for them to be perfect and one day later they are past their prime.
Luckily peaches are perfect for baking no matter what. They can be used a little bit hard or a little too soft, obviously within reason.
So I took a couple of softer peaches and diced them up for these muffins. It had been a while since I made them, so it was fun to get back to this recipe.
They were as good as I remembered them to be. Plus way more nutritious than your general muffin.
The final texture almost reminds me of a cross between my favorited soft baked oatmeal recipes and a standard muffin. They are sweet enough, but not dessert level sweet.
So I highly recommend you whip some up. I’ll let you take a peek at the original post from 2015 in case you’re curious. I couldn’t bare to take the picture of little Little Dude out!
Have you noticed a theme lately? Apparently I love baking with whole grains, fruit and my bestest baking buddy, Little Dude!
Don’t mind the sweaty hair. We had just come in from playing outside and this kid knows how to play hard!
I was getting ready to go out of town for the week for work, so I wanted something wholesome and easy for my husband and Little Dude to have for breakfast.
I figured some muffins would fit the bill. We have been on a peach kick lately, so I figured we might as well go with it.
He loves them and anything we have put them in so far. Plus we got to make them together which meant a little extra mommy-son bonding time before I left.
They came out really moist and plenty fluffy. They weren’t heavy like you might think a whole grain muffin would be.
Plus the whole wheat flour and oatmeal really complimented the maple syrup we used to sweeten the batter. The result was even better than I had envisioned.
The boys and I each had one right out of the oven. My husband even had a second one (those of you who know him know that is really saying something!)
The rest were ready each morning for a grab and go breakfast while mommy was gone.
More tasty muffin recipes
Pumpkin apple muffins scream fall. Loaded with pumpkin, apples and warm spices, they are soft and delicious bakery style muffins. This recipe has stayed a family favorite for good reason!
Whether you are looking for a grab and go breakfast or something for a leisurely weekend brunch, banana oat muffins are perfect!
Bake soft and flavorful muffins kissed with real orange and the crunch of pistachios for a perfect breakfast treat. Orange pistachio muffins come together quickly and taste amazing.
Cinnamon and brown sugar muffins combine the warmth of both flavors. They are a perfect way to start your day!
Tender blackberry sour cream muffins are the perfect mix of fresh fruit and sweet baked good. They are pretty, easy to whip up and perfect for a grab and go breakfast.
Or try peaches and cream baked oatmeal for a fun breakfast that is loaded with peaches. Baked oatmeal is perfect for guests or as a make ahead quick breakfast during the week!
Did you make this great recipe? Please leave a review in the recipe card below!
- 1/2 cup butter, melted
- 1 1/3 cup plain yogurt
- 1 large egg, beaten
- 1/2 cup maple syrup
- 1 cup old fashioned oatmeal
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup whole wheat flour
- 1 large peach, chopped
- Preheat oven to 400°F and grease a muffin pan.
- In a large bowl, mix together butter, yogurt, eggs and maple syrup until well combined.
- Stir in the oatmeal, salt and baking soda until well mixed.
- Stir in peach pieces and whole wheat flour until just combined.
- Spoon into muffin pan.
- Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
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Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 385mgCarbohydrates: 22gFiber: 2gSugar: 11gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.