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
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!