Honey and Oat Peach Muffins
A deliciously hearty and sweet oat and peach muffin with a hint of honey. Perfect for breakfast, lunch or after school snack time.
Servings 12 mufins
- 1 cup buttermilk
- 1 cup large flake oats
- 1/3 cup sunflower oil (or other light oil)
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 1 egg large
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 cup peeled and chopped peaches
Combine oats, flour, brown sugar and baking soda in a large bowl.
Mix together buttermilk, oil, honey and egg in a small bowl. Stir into dry ingredients until combined.
Stir in peaches. Don’t over stir muffin batter.
Use 1/4 cup measure to scoop batter into muffin cup liners.
Bake in 375F oven for 15-20 minutes – until toothpick inserted comes out clean.
To freeze the muffins, place in a large, air tight container. For best results, place the muffins in a single layer, so they don't stick to each other. Keep frozen for up to one month. Remove from the freezer and warm in the oven or microwave before eating.
Serving: 85g | Calories: 185kcal | Carbohydrates: 28.5g | Protein: 4.25g | Fat: 7.68g | Saturated Fat: 1g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 5.62g | Cholesterol: 52mg | Sodium: 154mg | Potassium: 126mg | Fiber: 1.36g | Sugar: 13g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1.36mg