Peach Oatmeal Muffins

What to make when you have a fridge full of peaches and a late morning playdate? How about these muffins. I did a Pinterest search for peach muffins and I found these little gems. They were fast to make, and are deliciously light yet also dense if that is really possible. I decided to sub coconut oil for the butter, and it was a delicious decision. Feel free to use butter if you can't stand the hint of coconut that the oil imparts. My kids loved these, as did our little one-year-old guest.

Peach Oatmeal Muffins
-adapted from damndelicious.net

• -1 cup all-purpose flour
• -1 cup rolled oats
• -1/2 cup brown sugar, packed
• -2 teaspoons baking powder
• -1/2 teaspoon salt
• -1/2 cup (1 stick) unsalted butter, melted and cooled, or 1/2 cup coconut oil, melted and cooled
• -1 cup sour cream (I only had 1/2 cup, so I added 1/2 cup buttermilk to that with great results)
• -1 large egg, beaten
• -1 cup chopped peaches (I peeled mine first due to my kids' preferences, but it would be so pretty to leave the skins on

          -Cinnamon Sugar for the topping (If you need to make some, mix 1/4 cup sugar with 1 T cinnamon)

In a large bowl, combine flour, oats, brown sugar, baking powder, and salt. In a large glass measuring cup or another bowl, whisk together butter (or coconut oil), sour cream (or buttermilk or milk would work, too. Bet Greek yogurt is another great sub) and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add peaches and gently toss to combine. Scoop the batter evenly into the muffin tray. Sprinkle generously with cinnamon sugar.  Bake at 400 degrees for 16-18 minutes, or until toothpick comes out clean.