The BEST Peach Zucchini Oatmeal Muffins! Make these moist, flavorful muffins packed with peaches and a touch of zucchini!
Muffins would probably be the first thing I reach for if I were going to each breakfast earlier than I normally do. That is because they are so filling and definitely so delicious! They are super EASY too!
We keep them in freezer and pull them out when we are in need of something quick in the mornings!
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These muffins are just very similar to all of my other muffins that contains oats! I have a basic batter that I use for each, then pretty much just change out the main ingredient or fruit! It’s always a good idea to have a basic batter for other recipes such as cookies! It helps you when you are baking in the kitchen!
And go-to recipes are the best, especially when you are in a pinch for time!
How to make Peach Zucchini Oatmeal Muffins!
Ingredients:
- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 tsp baking soda
- 1/2 cup brown sugar
- 1 stick butter, melted
- 2 large eggs
- 1 cup milk
- 1 cup shredded zucchini
- 1 1/2 cups peaches, diced
Directions:
- Preheat oven to 400 degrees F. Line muffin pan with liners. Set aside.
- In medium bowl whisk together flour, oats, baking soda and sugar. Set aside.
- In a medium size pot, melt butter. Remove from heat.
- Whisk eggs and milk into melted butter.
- Pour butter mixture into flour mixture. Stir well.
- Stir in zucchini and peaches.
- Scoop into muffin liners.
- Bake for 12-15 minutes.
- Cool and ENJOY!
Other oatmeal muffins that use my basic batter!
These cranberry dark chocolate oatmeal muffins are one of the kids favorites! They would never know the difference in the chocolate I chose to put in them!
These blueberry oatmeal muffins are my most popular on this site! I can see why, they are so pretty and bursting with lots of blueberries!
And one of my favorites are these pumpkin oatmeal muffins! I made them all year round! I don’t wait for fall or pumpkin season, I make them anytime of the year!
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Peach Zucchini Oatmeal Muffins
Equipment
Ingredients
- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 tsp baking soda
- 1/2 cup brown sugar
- 1 stick butter melted
- 2 large eggs
- 1 cup milk
- 1 cup shredded zucchini
- 1 1/2 cups peaches diced
Instructions
- Preheat oven to 400 degrees F. Line muffin pan with liners. Set aside.
- In medium bowl whisk together flour, oats, baking soda and sugar. Set aside.
- In a medium size pot, melt butter. Remove from heat.
- Whisk eggs and milk into melted butter.
- Pour butter mixture into flour mixture. Stir well.
- Stir in zucchini and peaches.
- Scoop into muffin liners.
- Bake for 12-15 minutes.
- Cool and ENJOY!
Video
Nutrition
MORE RECIPES FOR MUFFINS!
- Cinnamon Sugar Donut Muffins! A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- Easy Raspberry Muffins! Soft and tender, with sweet-tart bursts of raspberry in every bite and an easy streusel topping to make them extra special.
- Healthy Banana Muffins! They taste like dessert, but it’s like enjoying a bowl of oatmeal in a muffin wrapper!
- Mini Peanut Butter Chocolate Banana Muffins! Enjoy the sweet trifecta of bananas, peanut butter, and chocolate can be a healthy treat. This mini muffin recipe is gluten-free, uses no refined sugar, and is great for meal prep.
- Chocolate Muffins with Chocolate Streusel! Triple chocolate muffins! The best!
Ginny
I usually like zucchini-anything muffins. I followed the recipe and I think the oven is set too hot, as it was too brown on the outside while just barely cooked on the inside. Also, they taste like baking soda, maybe to much soda or not enough acid?