I’m going to begin this post with a little bit of a confession, I always buy too much produce at the farmers’ market. There is something about the early morning sun paired with rows of seasonal, colorful fruits and veggies that makes me act like I am shopping for a hockey team. This past weekend, I overindulged in peaches. After forcing them on my husband and toddler for the first few days anytime either suggested they were a bit hungry, I realized there was going to have to be another showcase for these beauties. This also happens to be the week that my daughter is starting pre-school. Determined to be a perfect mom for at least the first day or two, I decided that the snack I sent her with would be homemade banana peach mini muffins. These muffins are a perfect use for overripe bananas, any excess fruit, and even have a little fiber from the oatmeal. The result is a not too-sweet satisfying snack or treat. This recipe is a great template for any banana fruit combo you would like. Enjoy!
Banana Peach Oatmeal Mini Muffins
1 1/2 cups of all purpose flour
1/2 cup brown sugar
1/2 cup oats
1/3 cup of butter, coconut oil, or light extra virgin olive oil
3 ripe bananas
2-3 peaches, skinned, pitted, and diced
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
Preheat oven to 350 degrees. Grease two mini muffin tins with either butter or spray.
In a mixing bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and group ginger. Using either a fork or a whisk, mix the ingredients and break and clumps of flour. In a separate bowl mash the bananas and combine with the egg, brown sugar, and butter/oil. Pour the wet ingredients into the dry and mix until combined. Stir in peaches.
Fill the muffin cups 3/4 of the way up. Bake for 12-15 minutes or until a toothpick comes out clean. I ended up with 36 muffins but the amount you make will depend on the amount of fruit you make and how large you make them. Bon appetit!