Banana Peach Muffins

In my time, I have been known as cooky-cook baker lady, and I think, it is a title well-deserved. This week's recipe, is hard proof. HARD PROOF. These homemade muffins are easy to make, really difficult to eff up, and dee-lightful. Moist, full of fruit and perfect for using up old bananas. And peaches.

Recently, Mr. Nolandia was a little put out with me. At one point in our marriage, I sent him off to work every day with breakfast, which usually included a banana ( the boy needs some fruit). But at some juncture, I started finding black uneaten bananas slowly decomposing in his car. Cue: disgusted face. I vowed that day, that I while I would still make his breakfast daily, I would send him off to work with nary another banana. That was, until he became piqued at me for not sending the bananas, and I had to reinitiate the banana sacrifice. 

Unfortunately, even when he does eat them every day, I generally end up with 2 or 3 every week that are too gross to actually consume raw. 

So, when life gives you overripe bananas, make some type of semi-unhealthy treat from them. AmIRite? 

The original recipe calls for just bananas, but I had some too-soft peaches as well, so into my bubbling cauldron they went. 

Banana Peach Cinnamon Muffins
makes ? I don't know. It depends on the size of your muffin pan. It made 8 regular muffins and 8 minis. I don't know how that translates to your cookware.
2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tbsp cinnamon
1/2 teaspoon salt
1 1/2 cups ripe mashed bananas (4 bananas)
1 pureed peach, pit removed. (the pureed peach stands in for some of the oil in the original recipe.)
1 egg
2 tablespoons oil (I used butter)
2/3 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla

  1.  Preheat oven to 375ºF. 
  2. Use liners or coat muffin tin with cooking spray
  3. In a large bowl, whisk all dry ingredients, the flour with baking powder, baking soda, salt and cinnamon. 
  4. In another large bowl, mix the mashed bananas with the egg until smooth. Add in the oil, brown sugar, applesauce, peaches and vanilla. 
  5. Add the banana mixture to the flour mixture and whisk until just blended. Don't overmix. Don't do it! I'm warning you!  
  6. Spoon into the prepared muffin cups, filling  almost full. 
  7. Bake until the muffins have risen and turned golden brown, 22-25 minutes, test it with a fork to see if it comes out clean.
  8.  Remove to a rack. Can be frozen up to 2 weeks. But, c'mon, ain't no way they're going to last that long! 

Sorry 'bout it. 

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