Peach Almond Oatmeal Muffins

Peach Almond Oatmeal Muffins 1|2 Cookin Mamas

Wow! This has been one crazy month! From a relaxing vacation in the Florida Keys to a long wedding weekend in Virginia (along with a grounded plane on the runway for 3 hours to a delayed trip home) to a week with my daughter in Atlanta to participate in her baby shower and help get the nursery ready for my new granddaughter. Whew!

Peach Almond Oatmeal Muffins 7 | 2 Cookin Mamas

Now you can understand why I love quick make-ahead breakfasts, like these Peach Almond Oatmeal Muffins, that nourish me and get me on the road fast. And it’s a great thing to leave behind for my husband too so he can grab something on the way to work.

Peach Almond Oatmea Muffins bite | 2 Cookin Mamas

I originally made these along with Banana Oatmeal Cups and Blueberry Oatmeal Muffins for my daughter and I to bring on our Keys vacation. 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.

Peach Almond Oatmeal Muffins closeup | 2 Cookin Mamas

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!

Peach Almond Oatmeal Muffins


  • 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


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.

Tip: I wrap mine individually in plastic wrap and freeze. When I am ready to eat I just heat in the microwave for 1 minute and voila – hot breakfast! They are also good at room temperature too. After sitting a few days you will think you put almond paste in them they are so good.

Recipe adapted from Or So She Says.