BAKE ME: Peach Blueberry Oatmeal Muffins

MUFFINS: Peach Blueberry Oatmeal Muffins

There have been an abundance of peaches and blueberries in our house ALL SUMMER LONG. Every week our CSA gives us more!

Yesterday I had about 10 peaches and a basket of blueberries and no idea what to do with them. I decided to cut up all of the peaches and bake! The muffin is my favorite vehicle! Everyone needs a mid-morning snack muffin loaded with delicious summer fruit. I paired the peaches and blueberries with oatmeal so they were a bit more breakfast like. The results were delicious!

** I cut up all of the peaches and only used about half of them in this recipe. The rest I froze so I could enjoy peaches throughout the winter months in my morning smoothies!

Ingredients:

White Flour, 1 cup

Trader Joe’s Rolled Oats, 1-1/2 cups

White Sugar, 1/2 cup

Baking Powder, 1 tablespoon

Trader Joe’s Light Coconut Milk, 1 cup

Large Egg, 1 whisked

Vegetable Oil, 2 tablespoons

Vanilla Extract, 1 teaspoon

Chopped Fresh Peaches, 1 cup

Fresh Blueberries, 3/4 cup

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Combine all of the dry ingredients into a large bowl.
  3. In a smaller bowl, mix together the egg, vanilla, oil and coconut milk.
  4. Incorporate this mixture into the dry ingredients slowly.
  5. Fold in the peaches and blueberries.
  6. Divide the mixture evenly into lined muffin tins.
  7. Sprinkle the top of each of the muffins with some additional rolled oats and sugar.
  8. Bake for 20 minutes or until a toothpick inserted comes out clean.

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