Quick make-ahead breakfasts, like these peach almond oatmeal muffins, nourish you and get you on the road fast.
I originally made these along with Banana Oatmeal Cups and Blueberry Oatmeal Muffins. They are all gluten-free, healthy and such a good start to the day. Not to mention they are great for snacks too – no artificial ingredients, little sweetener, I used either maple syrup or brown sugar, and plenty of fiber and vitamins from the fruit.
If you are looking for something healthy and quick for breakfast, give these oatmeal cups a try. I know you’ll love them as much as we all do. (And if you eat these a few days after baking (if there are any left) they remind me of an almond paste-filled muffin. Oh yum – think I’ll go get one now!
- Yield: 12 muffins 1x
Ingredients
Scale
- 3 cups old fashioned oats
- 1/2 cup almond butter
- 1/4 cup maple syrup (honey may be substituted here)
- 2 cups diced peaches (fresh or frozen)
- 1 cup sliced almonds
- 1/2 teaspoon almond extract
- 1–1/4 cups almond milk (or your favorite milk)
Topping (optional)
- 1 Tablespoon sugar
- 1/3 cup sliced almonds (these can be chopped if you prefer)
- 2 Tablespoons butter (melted)
- Powdered sugar
Instructions
- Preheat oven to 375 degrees. Spray a muffin pan with non-stick spray or you can use paper liners.
- Heat almond butter in microwave in 30-second increments until runny.
- Stir all ingredients in large bowl until thoroughly combined.
- Divide batter evenly between 12 muffin cups.
- If using topping, mix sugar, almonds & butter together. Scatter over top of muffins.
- Bake 25-30 minutes. Remove to wire rack and let cool for 5 minute before removing from pan. Dust with powdered sugar.
- Category: Breakfast, Snack
