Peach White Chocolate Oat Mini Muffins

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  • 2 cups oat flour
  • 3 tsp baking powder
  • 1 egg
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup milk (I used rice milk)
  • 4 Tbsp unsalted butter, melted and cooled
  • 3/4 cup chopped canned peaches
  • 4 ounces white chocolate chips
  • icing sugar for dusting


  1. Preheat the oven to 350° F. Line 2 12-cup mini muffin pans with paper muffin liners.
  2. Sift the flour and baking powder into a bowl.
  3. In a separate bowl, beat together the egg and sugar, using an electric handheld mixer, then beat in the vanilla, milk, and cooled melted butter.
  4. Using a rubber spatula fold the wet ingredients into the dry until the mixture is smooth, but don't overmix.
  5. Fold in the chopped peaches and white chocolate chips.
  6. Divide the batter among the muffin liners, filling them three-quarters full.
  7. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the centres comes out clean.
  8. Let cool on a rack and dust with icing sugar.
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