Peach Cobbler Muffins
Every summer we take our annual trip to Michigan, and one of the first things on our list is hitting the U-pick farms. Blueberries, cherries, peaches—if it grows in Michigan in July or August, we’re picking it. We always end up with buckets of fruit. Some gets eaten right away, some gets frozen for later, and then there’s always that “okay… what are we going to do with all these peaches?” moment.
That’s when muffins save the day. Around here, muffins are an everyday thing—easy breakfast, snack on the go, or something to toss in a lunchbox. These peach oat muffins check all the boxes: hearty from the oats and whole wheat flour, naturally sweetened with maple syrup, and just enough cinnamon to make your kitchen smell like a bakery. And the best part? You don’t even have to peel the peaches.
Ingredients
1 cup whole wheat flour
1 ½ cups old-fashioned oats
2 tsp cinnamon
2 tsp baking powder
1/3 cup pure maple syrup
1/4 cup milk (dairy or non-dairy)
1/4 cup melted coconut oil
1/4 cup almond butter
2 cups diced peaches (skin on)
Instructions
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
In a large bowl, stir together the flour, oats, cinnamon, and baking powder.
In another bowl, whisk the maple syrup, milk, coconut oil, and almond butter until smooth.
Pour the wet ingredients into the dry and stir just until everything comes together (a few lumps are fine—don’t overmix).
Gently fold in the diced peaches.
Scoop the batter into the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Why We Love Them
Perfect way to use up extra peaches from the orchard.
Whole grain and naturally sweetened—no refined sugar.
Healthy fats from almond butter and coconut oil keep them moist and tender.
No peeling required—skins on for extra fiber and flavor.
Pro tip: These freeze really well. I like to stash a few in the freezer so I can grab one, warm it in the microwave for 30 seconds, and have a summer-tasting muffin anytime.
Juicy peaches + hearty oats = summer muffins done right.
