Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

76 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 21 mg cholesterol; 60 mg sodium. 42 mg potassium; 12 g carbohydrates; 1 g fiber; 7 g sugar; 2 g protein; 0 g trans fatty acid; 126 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 25 mg calcium; 0 mg iron;