Quick Nectarine Oat Muffins

Preheat oven to 400°F (200°C) and prepare a muffin tin with paper liners or light greasing.

Combine whole wheat flour, rolled oats, bran, brown sugar, baking soda, salt, and cinnamon in a large mixing bowl, whisking together until evenly distributed.

Wash and pit the nectarines, then cut them into small dice (about 1/4-inch pieces), removing any skin as desired.

In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and orange zest until well blended.

Pour the wet ingredients into the dry ingredients and fold together gently using a spatula or wooden spoon, stirring just until combined; do not overmix.

Fold the diced nectarines into the batter carefully to distribute evenly.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Place the muffin tin in the preheated oven and bake for 23-25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool further.