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Peach oat bran muffins are more than just a delicious treat—they’re a nutritious option that you can feel good about eating. With their combination of heart-healthy oat bran and juicy, vitamin-rich peaches, these muffins are a perfect way to start your day or enjoy a wholesome snack.
Yup, I’m trying to clear up some peaches 🙂 So I thought, it’s time to play around with some recipes to incorporate these stone fruits into them.
What is oat bran ?
Oat bran, the outer layer of the oat grain, is rich in dietary fiber, particularly beta-glucan, which has been shown to lower cholesterol levels and support heart health. It is also a good source of essential vitamins and minerals, including iron, magnesium, and B vitamins. Incorporating oat bran into your diet can help regulate blood sugar levels, improve digestion, and keep you feeling full longer—a perfect ingredient for those looking to maintain a healthy lifestyle. So, instead of eating regular oats, we have switched to oat bran instead
Why you’ll love these
1. They are good anytime
Peach oat bran muffins are an excellent option for any occasion. They make a wonderful breakfast. They’re also ideal for packing in a lunchbox or enjoying a cup of tea in the afternoon.
2. A healthier option
It provides a good balance of protein, fiber, and carbohydrates to energize you throughout the morning. And because they’re made with wholesome ingredients, you can feel good about indulging in one—or even two!
3. It’s put an abundance of peaches into good use
4. Have I mentioned easy?
I guess I have not, but yes, these are also super easy to put together
Peach Oat Bran Muffins
Ingredients
- 100 g brown sugar
- 100 g eggs room temperature
- 165 g Whole-milk plain Greek yogurt room temperature
- 95 g oil
- 1 tsp vanilla
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 128 g all-purpose flour
- 65 g whole wheat flour
- 40 g oat bran
- 210 g fresh peaches
Topping:
Instructions
- Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line your 12-well muffin pan with cupcake liners
- I recommend getting the eggs and yogurt out of the fridge at least 30 minutes before to let them come to room temperature
Prepare the batter:
- Peel and cut the peaches into small cubes, about 1/2 inch in size
- Combine all-purpose flour, whole wheat flour, and oat barn. Set aside
- In a mixing bowl, whisk the eggs and sugar vigorously until the sugar melts. Add the Greek yogurt, oil, vanilla, salt, baking powder, and baking soda. Whisk to combine
- Add the flour mixture
- Switch to a spatula and fold the flour mixture into the wet ingredients. When almost combined, add 2/3 of the peach cubes and fold until you don't see any more pockets of flour. Stop mixing
- Scoop the batter into the muffin well, about 3/4 full. Add the rest of the peach cubes on top then sprinkle with some turbinado sugar on top
Baking:
- Bake in a preheated oven for 20 minutes or until a tester inserted into the center comes out clean
Cool down:
- Let the muffins cool down in the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Variations
One of the great things about peach oat bran muffins is their versatility. You can easily customize the recipe to suit your dietary preferences or the ingredients you have on hand.
1. For a dairy-free option, substitute Greek yogurt with non-dairy/plant-based Greek yogurt.
2. Add-ons: You can also add nuts like walnuts or almonds for extra crunch, or sprinkle some cinnamon or nutmeg for a warm, spicy flavor. If you’re feeling indulgent, a handful of dark chocolate chips can elevate the muffin to a decadent treat.
3. Use different types of bran: you can also use wheat bran or if you don’t have any bran, use quick-cooking or regular oats.
How to store
1. Short-Term Storage (1-2 Days): If you plan to eat the muffins within a couple of days, you can store them at room temperature. Place the muffins in an airtight container or a resealable plastic bag. This will prevent them from drying out while maintaining their softness. Keep the container in a cool, dry place away from direct sunlight.
2. Long-Term Storage (Up to 1 month): Allow the muffins to cool completely after baking and then wrap each one individually with a plastic wrap. Place them in a freezer bag, push all the air out and seal. When you are ready to eat, let them thaw at room temperature for a few hours or reheat them in a microwave in a 20-30 second bursts until they are warm through and no longer frozen.
