29 Jul 2019 Banana Peach Whole Wheat Muffins

I bought peaches which were not super sweet, and I had ripe bananas on the counter.  Both the peaches and bananas were waiting to be used… and this recipe was born!  This is a delicious and healthy muffin, which celebrates the bounty of summer.   Don’t be scared off by the combination of banana and peaches; they are great together.  My kids loved them too. 

Banana Peach Whole Wheat Muffins

Pre-heat the oven to 350*.  Line 24 muffin cups with paper liners and set aside. 

In a large bowl, combine:

2 c. white whole wheat flour

2 c. oats

1 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

dash salt

In a different bowl, combine:

2 mashed bananas

2 eggs, lightly beaten

1/4 c. orange juice

9.5 oz natural applesauce (I use three applesauce squeeze pouches, which is a total of 9.5 oz.  This is just over 1 cup/8 oz)

1/2 c. oil (I use canola oil)

3/4 c. honey

1 tsp. lemon juice

1 tsp. vanilla extract

Mix all the wet ingredients together till blended. 

Make a well in the center of the dry ingredients.  Add the wet ingredients to the dry, mixing just till all the ingredients are incorporated together. 

To the batter, add 2 1/2 c. diced peaches. The peaches you use should be ripe but still firm.  Fold the diced peaches into the batter. 

Spoon the batter into the prepared muffin cups.  Bake on 350* for about 20-23 minutes, till dry.

Yield: 2 dozen standard size muffins. 

Remove from oven and cool the muffins on wire racks. 

Happy baking, b’tayavon and enjoy!

Michal