Peach, Blackberry, and Banana Muffins

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.

How to Make Peach, Blackberry, and Banana Muffins

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!

Peach, Blackberry, and Banana Muffins

Yield: 12

Total Time: 23-25 minutes

Ingredients:

1 1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
3 ripe bananas, mashed
1/2 cup coconut oil, melted
1/2 cup brown sugar
1 tsp vanilla extract
2 large eggs
3/4 cup fresh peaches, diced
Fresh blackberries

Directions:

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 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!

Recipe and photos by For the Love of Cooking.net

13 Comments

Love these muffins Pam!
Look delicious!:)

Great use of fruit that was so ripe I must look out for coconut oil cooking spray 🙂

They look delicious Pam and I like the way you did the blackberries and that they held their shape during the cooking process.

great mixture of fruits! i always love to see coconut oil in an ingredient list too. 🙂

The muffins look great! I need to make some for my busy mornings. I think my kids would love all of the fruit chunks.

These muffins rise so beautifully and I love all the fruits you combined there.

wow – muffins packed with so many good things. No wonder the children liked them

So much fruit in one muffin! Love it.

Hi!
I’m making your muffins and they are in the oven. The recipe looks wonderful but you don’t list the number of eggs needed. I used three so I hope it will turn out good. I make a lot of your recipes and enjoy the daily emails.
Kind regards,
Elaine

Pam says:

August 16, 2015 at 4:36 pm

Elaine,

I am sorry I failed to add those to the recipe. I used 2 large eggs but I am sure 3 eggs will make them extra decadent. Enjoy!

Pam