Spiced Peach Oatmeal Muffins

This recipe is great. There’s no added fat so the calories are low. Taste is very good. I added 1tsp cinnamon , 1tsp ginger and a pinch of cloves to the batter. Only used 1egg.

I like these! The muffins are super moist. I could tell at first glance that the recipe was missing a few ingredients. I added 1 tsp salt, vanilla, cinnamon and 1/2 tsp of nutmeg. I liked the idea that a previous poster said about soaking the oatmeal in buttermilk, but I soaked mine in peach juice. I wanted the recipe to get the full effect of the buttermilk. One change I will make next time is to use 2 tsp baking powder instead of using baking soda. My muffins didn’t rise at all, and a former recipe that I use for blueberry muffins uses 2 tsp baking powder without adding soda and those muffins had great height. I also added more sugar; brown sugar and turbinado sugar especially since it called for oatmeal, and oatmeal is very bitter. All in all. I probably added about 2/3 cup sugar and I added coconut oil for fat, 1/2 cup. I didn’t like the idea of the recipe not having any fat, especially when most muffin recipes call for about one cup of vegetable oil. I decreased the oven temperature to 350 and chose to cook them a bit longer and they still came out a little burnt on the edges. But it is a very tasty muffin!

These were tasty, but I’m still not sure how I feel about peaches and molasses together. It’s a weird combo. But my fiance ate 4, so maybe it’s just me lol.

Quite Good! I used canned peaches. If you really want the sugar and cinnamon on top, sprinkle it on before baking. It just makes a mess to do it after 15 min of baking.

healthy muffin, very moist, doesn’t get the crisp top you would expect for a sugar dusted muffin. tastes a bit bland, but that is likely due to the lack of fat in the batter. warmed up with a bit of butter makes it better. I added 1tsp vanilla and 1/2 tsp cinnamon to the mix as well.

Yummy….and any muffin that has less than 2 grams of fat is a friend for life! Yay for this recipe, great base for healthy muffins & you can substitute whatever fruit you want! Thanks for sharing!

I let the oaks soak in the buttermilk and I think that was my downfall, when I checked on the muffins they were overflowing the pans, so I ended up quickly emptying them into a greased loaf pan and it came out kind of like bread pudding. It was so so.

I enjoyed everything about these muffins except the molasses. There’s something about it that doesn’t sync with peaches, in my opinion. So next time I’ll try something different in hopes of enhancing the peach flavor.

I love peaches and molasses and I normally reduce the amount of sugar in baking recipes. That said I followed this recipe exactly and these were some of the worse muffins I’ve ever tried. Just not sweet and the molasses overpowers the peaches.

These muffins are awesome! I made a few substitutions but they still turned out delish! I used peach purée instead of applesauce, and made buttermilk by mixing 1 tbsp vinegar with 1 cup milk. Then instead of molasses I added a bit more brown sugar. I also added 1/2 tsp salt and 1 tsp cinnamon. Just enjoyed one for breakfast and am very happy with the result!

i have found when you use sugar you have to use SALT AWESOME RECIPE

I’ve made muffins with oats before–what I did was mix the buttermilk with the oats together and let it sit for 10 minutes before adding in the rest of the wet ingredients. THEN, I folded in the dry ingredients and the peaches. I baked my muffins in a 350* oven for 20 minutes–I got 12 biggish muffins out of one recipe. These muffins were so. freaking. good. Even my husband called me from work and told me how much he liked them. Between him and the kids, they ate 9 muffins this morning. This recipe’s a keeper.

I subbed yogurt for the buttermilk and use wheat flour instead of white. The muffins have a great, moist texture; I don’t miss the fat at all. However, they really only taste like molasses. I love molasses, but don’t really want my peach muffins to taste like gingerbread.

Bland and mushy when prepared according to the directions. I have them back in the oven to see if a longer baking time will help the texture. I wish I had read other reviews instead of trusting the 4 stars this had.

Rating above as written but prefer to use 1/4 oil rather than applesauce because it gives to moister texture. Also, soak the oatmeal for at least 20 mins. The flavor is great but these changes are to suit our tastes. Thanks for another muffin to add to my files.

These were not very good. None of my children (who usually adore fruit muffins) would eat more than one or two bites, and as soon as I tried one, I could see why. As other reviewers stated, the molasses flavor vastly overpowers the peach taste. The texture was not great, and was even worse in the 6 muffins that I added chopped pecans to. I won’t be making these again.

I used paper muffin cups, which was a disaster (stuck like crazy!) and I also used Blackstrap molasses which is now all I can taste, unfortunately. I added 3-4Tbsp ground flax and didn’t bother with the topping (added 1Tbsp cinnamon and 1/2 tsp salt to the batter instead). I think had I had proper (fancy) molasses this would have turned out a lot better. Still, a healthy and nutritious muffin that I will serve my toddler (minus the burnt bottoms – molasses problem maybe?)

I am really enjoying these muffins! I guess I can’t speak for the original recipe, since I made many adjustments to fit my needs (the original recipe would probably taste better!): doubled the recipe to freeze some, used skim milk with vinegar instead of buttermilk, used splenda for half of the brown sugar, and used gluten-free flour (thus adding xanthan gum). I will try to add a pinch of salt next time. Thanks for posting this recipe!

I would say that “spiced” is a misnomer, there is hardly any spice in these at all. I also found the molasses to be overpowering. Next time I would add more cinnamon, ginger, and maybe even some cardamom for a truly spiced peach muffin. I followed the recipe except that I addded salt, used half whole wheat flour, and added a bit of butter and flour to the topping for more of a streussel effect. They are not very sweet, and certainly healthier than your average muffin.

These muffins have a wonderful spongy texture, but are lacking in flavor. I must say they tasted better the next day. I replaced buttermilk with 1/3c plain nonfat greek yougurt and 2/3c unsweetened almond milk, omitted brown sugar (so my muffins were barely sweet), added cinnamon into the dough and didn’t do the topping at all. I will bake these again with some extra spices.

I made these but totally changed up the recipe, based on what I had in the kitchen. Thanks for a jumping off point. They came out great.