Peach Steel Cut Oat Muffins

If you're looking for a quick and easy breakfast, try these peach apricot steel cut oat muffins. These healthy treats are made with all natural ingredients that will give your mornings the boost they need!

These peach steel cut oat breakfast muffins are the perfect way to start your day! I like eating them for a quick snack or light meal. The natural flavors adds depth in these tasty treats, with wholesome ingredients that will leave you feeling great.

These peach apricot steel cut oat breakfast muffins are:

• simple to make
• healthy and baked with gluten-free steel-cut oats
• sweetened with honey and fruit only
• easily adaptable to remove dairy or add additional fruit

More good reasons to make these muffins

Steel cut oats are highly nutritious. Obviously they're delicious, but they make a wonderful make ahead or grab and go breakfast for busy mornings. They are high in fiber, keeping you satisfied until your next meal. They're low in calories, at 170 calories per cup, and research shows they're effective at lowering cholesterol.

Also, I know how irritable these beautiful stone fruits are from the farmer's market. They also get soft quickly, so if you have some on your counter that you need to use up before they get too soft, baking them is the perfect option.

Ingredients in peach apricot steel cut oat muffins

• All purpose flour or gluten free 1:1 flour
• Milk
• Steel cut oats
• Honey
• Cinnamon
• Baking soda
• Baking powder
• Vanilla extract
• Butter
• Chopped apricots and peaches

Tips for making these muffins

Soak your steel cut oats overnight in water or milk. This will create a super thick batter, allowing your muffins to rise and adds such a good, hearty texture. This step is also necessary, as you want the oats to absorb the liquid.

How to make peach apricot steel cut oat muffins

Cover your steel-cut oats with water or milk and let them soak overnight in your refrigerator.

When you're ready to bake, preheat your oven to 218°C / 425°F

Prepare your muffin pan by setting cupcake liners.

Melt your honey and butter together in a small saucepan.

While your honey is melting, combine your dry ingredients in a large bowl (flour, baking powder, baking soda, cinnamon and salt) in a large bowl.

Pour your melted butter + honey combo into your large bowl. Add in egg, vanilla, and soaked oats.. Your oats should have absorbed your milk or water. If not, strain the soaked oats from the milk or water it was soaked in and add it only your oats. Combine all ingredients until well combined.

Fold in your peach + apricot combo

Using an ice cream scoop, scoop your muffin batter into your lined muffin pan. The batter should reach the top of the liner. If desired, add old fashioned oats on top for garnish. for more texture.

Bake for 8 minutes at 218°C / 425°F then, keeping the muffins in the oven, reduce the oven temperature to 177°C 350°F . Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

Let muffins cool for at least 10 minutes.

The recipe

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Yield: 12 muffins

Peach apricot steel cut oat muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

If you’re looking for the best, simple steel cut oat muffin recipe and the benefits of enjoying them for breakfast, look no further than my peach apricot steel cut oat muffin recipe.

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Ingredients

• 115 g - ½ cup butter
• 240ml -1 cup milk or water
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 120 ml ½ cup honey
• 80 g - 1 cup steel cut oats
• 156 g - 1 and ¼ cups all purpose or gluten-free flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup chopped peaches and apricots - approximately 1 large peach and 4 apricots

Instructions

1. Cover your steel-cut oats with water or milk and let them soak overnight in your refrigerator.

2. Preheat oven to 218°C / 425°F

3. Prepare your muffin pan by setting cupcake liners.


4. Melt your honey and butter on low in a small saucepan.

3. While your honey is melting, combine your dry ingredients in a large bowl (flour, baking powder, baking soda, cinnamon and salt) in a large bowl.

4. Pour your melted butter + honey combo into your large bowl. Add in egg, vanilla, and soaked oats.. Your oats should have absorbed your milk or water. If not, strain the soaked oats from the milk or water it was soaked in and add it only your oats. Combine all ingredients until well combined.

5. Fold in your peaches and apricots.

6. Using an ice cream scoop, scoop your muffin batter into your lined muffin pan. The batter should reach the top of the liner. If desired, add old fashioned oats on top for garnish. for more texture.

7. Bake for 8 minutes at 218°C / 425°F then, keeping the muffins in the oven, reduce the oven temperature to 177°C 350°F . Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

8. Let muffins cool for at least 10 minutes.

Notes

Be sure to melt your butter and honey together like directed in recipe. It makes the flavor really delectable!

Muffins stay fresh covered at room temperature for 2-3 days, or up to one week in the fridge.

These muffins freeze well!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 117Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 261mgCarbohydrates 23gFiber 2gSugar 6gProtein 4g

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