We had planned on making banana zucchini muffins but I noticed our peaches were really ripe so I changed plans. My daughter suggested banana peach muffins and I added a few ripe blackberries that I had in the refrigerator. I loved the smell of the cinnamon & peaches while the muffins baked. Both of my kids loved the flavor of these tasty peach, blackberry, and banana muffins and my husband said they were really moist and delicious.
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray – I used coconut oil spray.
In a small bowl, combine the flours, cinnamon, baking soda, and salt together, mix well. In another large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined.
Add the flour mixture to the banana mixture and stir until just combined. Add the 1/2 cup of peaches then gently mix them into the batter.
Spoon the batter evenly into each muffin tin. Add a couple of fresh blackberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of peaches to the tops of each muffin.
Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!