Banana & Peach Muffins

Banana & Peach Muffins

This is my favorite banana bread recipe and it tastes even better in muffin form…Just ask the guy below. 🙂  I have been making these for years and I just revised the recipe to make it even healthier. It’s delicious, so enjoy it!


Banana & Peach Muffins (yields 10-12 muffins)

-Canola Oil cooking spray

-1 cup Almond Meal

-1 cup Oat Flour (I have also used Coconut Flour, or Buckwheat Flour and they all work)

-2 tsp baking powder

-1/2 tsp salt

-1/2 Coconut Palm Sugar

-6 large overripe bananas mashed

-1/4 cup almond or coconut milk

-1 large egg or 1 Tablespoon ground chia seeds with 2 Tablespoons water

-1 tsp vanilla paste/extract

-1 1/2 cup fresh peaches chopped

Heat oven to 375 degrees Fahrenheit. Coat your muffin tin with cooking spray. In a bowl, combine flours, baking powder, and salt; whisk it all together. Make a well in the center. In another bowl combine bananas, Coconut Palm Sugar, milk, egg, and vanilla. Use an electric mixer to help incorporate all the wet ingredients and to break down the bananas. Fold in the peaches. Pour batter into the center of the dry ingredients. Fold it until it’s combined. Fill muffin tins to the top; bake for 25-30 minutes.  For mini muffins bake for 10-12 mins.  Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely.

These muffins freeze well, so I usually double up my recipe to make about 20 muffins.  We eat a few the day of and I freeze the remainder for when we need a quick breakfast or a healthy snack.