Peach Banana Muffins

These peach banana muffins came about when I had both overripe bananas and a few soft peaches that needed using up. The combination turned out to be a winner – the banana adds natural sweetness and moisture, while the peaches bring bright bursts of flavor throughout. They’re not too sweet, making them work equally well for breakfast or an afternoon snack.

I especially like making these in late summer when local peaches are at their peak, but frozen peaches work fine too. The recipe is pretty forgiving – I’ve made them with varying amounts of banana and peach depending on what I had, and they always turn out well. They freeze nicely, so I often make a double batch to have on hand for busy mornings.

What you need for Peach Banana Muffins

How to make Peach Banana Muffins

1. Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or give them a light coating of cooking spray. I prefer liners since the peaches can sometimes stick to the pan.

2. In a large bowl, mash bananas until they’re mostly smooth but still have some small lumps – these little bits of banana will give nice flavor pockets in the finished muffins. You want really ripe bananas here, with lots of brown spots on the skin.

3. Peel and dice peaches into small chunks, about 1/4 inch pieces. If they’re really juicy, pat them gently with a paper towel – this helps prevent soggy muffins. Leave them on the paper towel while you mix the rest.

4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices might seem like a small amount, but they really bring out the fruit flavors without overwhelming them.

5. Back to banana bowl – add both sugars, eggs, vegetable oil, milk, and vanilla. Mix until well combined and the sugars are mostly dissolved. The mixture might look a bit curdled, but that’s totally normal.

6. Add dry ingredients to the wet mixture in two portions, stirring gently with a rubber spatula just until you don’t see any more dry flour. You’ll notice the batter getting pretty thick – that’s exactly what you want. Stop mixing as soon as everything is combined; overmixing will make tough muffins.

7. Fold in diced peaches with just a few gentle strokes. The batter should be thick but still scoopable.

8. Divide the batter between muffin cups – they should be about 3/4 full. I like using an ice cream scoop for even portions.

9. Bake for 20-22 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when you gently press them with your finger.

10. Let the muffins cool in the pan for about 5 minutes – they’re pretty delicate when hot. Then transfer them to a wire rack to cool completely. Though let’s be honest, they’re absolutely delicious while still warm!

These muffins stay fresh in an airtight container for 2-3 days at room temperature, but the tops will get softer after the first day because of the moisture from the fruit.

Peach Banana Muffins

Peach Banana Muffins

Sweet, moist banana muffins are studded with fresh peach chunks for a summery twist on the classic breakfast treat.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 12

Ingredients

  

• 2 ripe bananas mashed
• 2 ripe peaches diced
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

 

• Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or give them a light coating of cooking spray. I prefer liners since the peaches can sometimes stick to the pan.
• In a large bowl, mash bananas until they’re mostly smooth but still have some small lumps. You want really ripe bananas here, with lots of brown spots on the skin.
• Peel and dice peaches into small chunks, about 1/4 inch pieces. If they’re really juicy, pat them gently with a paper towel – this helps prevent soggy muffins. Leave them on the paper towel while you mix the rest.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices might seem like a small amount, but they really bring out the fruit flavors without overwhelming them.
• Back to banana bowl – add both sugars, eggs, vegetable oil, milk, and vanilla. Mix until well combined and the sugars are mostly dissolved. The mixture might look a bit curdled, but that’s totally normal.
• Add dry ingredients to the wet mixture in two portions, stirring gently with a rubber spatula just until you don’t see any more dry flour. You’ll notice the batter getting pretty thick – that’s exactly what you want.
• Fold in diced peaches with just a few gentle strokes. The batter should be thick but still scoopable.
• Divide the batter between muffin cups – they should be about 3/4 full.
• Bake for 20-22 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when you gently press them with your finger.
• Let the muffins cool in the pan for about 5 minutes – they’re pretty delicate when hot.