Peach Muffin Bites

Preheat oven to 400°F. Coat a 24-cup mini muffin pan with nonstick cooking spray. In a medium bowl, whisk together milk, eggs, honey, butter, and vanilla extract. Gently fold in flours, oats, 3/4 cup all-purpose flour, baking powder, baking soda, and a pinch of salt. Then gently fold in peaches and lemon zest.

Divide batter among mini muffin cups, filling to the edge. Bake for 10 to 12 minutes, or until a toothpick inserted into a muffin comes out clean. Cool in pan for 8 minutes, then transfer muffins to a wire rack to cool completely. Refrigerate in a container up to 3 days or freeze up to 3 months. Before serving, dust with confectioners sugar, if using.