banana & peach muffins

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K is 100% an apple lover.  He eats them every day with peanut butter after dinner like it’s some kind of ritual.  But for the past few months, they haven’t exactly been in season.  In a couple weeks or so, the apple selection will be endless, but for now, peaches have been our replacement.  I’ve never been a huge peach lover.  They have a weird flavor – almost like the peach gods couldn’t decide if they want to be sweet or sour, so they decided to be a little bit of both.

Which is why this recipe has been amazing for the two of us.  First of all, K and I are the type to get up early in the morning and be out the door within 10 minutes.  We do as much prep the night before as possible.  So grabbing a quick snack like this for the road is exactly what we needed.  Plus, the peaches give a new life to the boring old muffin.  They give it so much flavor, but subdued enough that it doesn’t feel like you’re biting into a fresh peach.  Maybe I’m weird, but I think it’s a lovely balance.  Sweet, moist, healthy AND filling?  It hits the spot.

Sharon – 1.  Early morning – 0.

Banana & Peach Muffins
(Makes 10-12 muffins)

1 ¼ cup whole wheat flour
¾ cup old fashioned oats
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ cup maple syrup
½ cup vegetable oil
3 bananas, mashed
1 pound peaches, cut to 1/4″ slices, and then each slice cut into 4 equal segments

Preheat oven to 350 F.  Line a muffin pan with liners.

Whisk together the flour, oats, baking soda, salt and cinnamon in a large bowl.  In another bowl, blend together the maple syrup, oil and mashed bananas.  Add the wet ingredients to the dry ingredients and gently fold in peaches. Stir only until combined.

Fill the muffin tins 90% of the way full with batter. Bake for 25-30 minutes, or until golden.  Serve warm.

– food on,
Sharon

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