A Summertime fruit-filled breakfast, or on-the-go snack!
Prep & Baking: 30-35 minutes
Makes: 12 muffins
1 cup whole wheat flour
½ cup all purpose flour – use just one type of flour or a gluten free option if you prefer
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 medium ripe bananas – I freeze my bananas and quickly microwave them before use, see below for more tips
¼ cup vegetable oil
¼ cup coconut sugar
1 ¼ cup diced peaches
¼ cup flaked almonds
¼ cup all purpose flour – or flour of your choice
1/3 cup coconut sugar
2 tbsp melted plant-based butter
¼ cup flaked almonds
1 tsp powdered ginger (optional)
Pre-heat oven to 400°F and prepare a muffin tin. If your muffin tin requires “greasing”, with plant-based butter or coconut oil, now is the time. If you opt for paper liners they can be placed in now so that they are ready to go.
Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing, this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes, usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead, this may add a few minutes.
In a large bowl combine oil, sugar, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add flaked almonds and diced peaches to the batter and gently fold the batter until incorporated.
In an additional small bowl, add all of the crumble topping ingredients and stir until combined. Some of the flaked almonds will break and that’s ok.
Fill each of your prepared muffin cups around ¾ of the way full and top with the crumble mixture and bake for 20-25 minutes.
Tips & Variations: