Peach Oatmeal Breakfast Muffins (Freezer Friendly)

3 c old-fashioned oats
1 can (15 oz.) Libby's® Peach Slices (in Fruit Juice) (diced very small; can also use (15 oz.) Libby's® Peach Halves (in Fruit Juice), diced very small)
1⁄2 c brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1⁄3 c melted butter (any butter of your choice)
3 eggs
1 1⁄2 c almond milk

Preheat oven to 350 degrees F. Line your muffin pan (silicon liners make cleanup MUCH easier).

Combine oats, brown sugar, baking powder, salt and cinnamon into a large mixing bowl and stir.

Stir in melted butter.

Add eggs and milk and stir to combine all.

Add in Libby’s® Peach Slices or Peach Halves (diced up small) and stir.

Scoop mixture into muffin liners.

Bake for 20 minutes or until lightly browned.

Serve warm. To freeze, let them cool completely and place muffins in a large freezer bag.



Photo by Jenny Havens Photography