Stone fruit season is probably one of my favorite times of year – the farmers market is bursting with goodies. A few weeks ago the lovely Maia McDonald of Bitte Shop posted a photo of these delicious Peach Coconut Banana Muffins. They looked heavenly. I had been searching for a recipe to make with all of the delicious peaches I was bringing home each Sunday. This one is a hit in our house. Maia was sweet enough to share her recipe and photos with all of us. I hope you enjoy this one – it’s not to be missed before peaches are gone. Enjoy!
2 cups flour
1 cup oats – old fashioned or quick cooking
¾ cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
1½ cups low fat yogurt (plain, peach or vanilla)
⅓ cup vegetable oil
2 large eggs
1 tablespoon vanilla
1 cup diced peaches (thawed if frozen)
2 tablespoons granola or toasted nuts for topping
Pre-heat oven to 350 degree and grease a muffin pan.
In a medium bowl, whisk together dry ingredients: flour, oats, sugar, baking powder, ginger, baking soda and salt.
In a stand mixer or separate medium bowl, whisk together wet ingredients: yogurt, oil, eggs and vanilla.
Slowly add the wet mixture to the dry mixture and stir until combined. Fold in the peaches and divide evenly into muffin cups.
Bake for 35 minutes or until toothpick comes out clean.
Maia is sharing her other favorite – Zucchini Muffins over on Apartment 34 today! Be sure to check out our past On the Menu recipes for more inspiration in the kitchen.
Recipe and photos by Maia McDonald