Banana Peach Muffins With Whole Wheat Flour
These banana peach muffins are naturally sweetened, soft, and loaded with juicy peaches, oats, and banana. Perfect for a wholesome snack or easy summer breakfast.
👩🍳 Peach Meets Banana in These Cozy Muffins
My kids are obsessed with my banana oat muffins. They disappear almost as fast as I can bake them. But I’ll be honest, I was getting a little bored of making the same thing over and over. So when I had a pile of ripe peaches staring me down on the counter, I figured why not mix things up? I chopped them up, swapped in some almond oil I found at Home Goods, and ended up with these banana peach muffins that are soft, fruity, and just a little unexpected in the best way.
They’ve got everything I love about the original; soft texture, just-sweet-enough flavor, and those cozy oats but with juicy peach chunks tucked in and a subtle almond richness that makes them feel a little more summery. These banana peach muffins have quickly made their way into our weekly routine. They’re the kind of thing I can bake once and feel like I’ve got breakfasts, snacks, and lunchbox treats totally handled for a few days (unless the kids get to them first… which they usually do).
They come together in one bowl, don’t need any special equipment, and hold up beautifully for a couple of days. I like to warm mine up in the microwave for 20 seconds and add a little softened butter or a drizzle of honey. They’re also great with a side of fruit and coffee in the morning, or as a quick snack when you want something homemade without much fuss.
If you’ve got a couple ripe bananas and some fresh peaches sitting around, this is a good way to use them up. No peeling required, no overthinking it. Just soft, fruit-filled banana peach muffins with a little texture from oats and a golden sugar top that’s low-key satisfying in the best way.
🛒 Banana Peach Muffins Ingredient List
🥣 Visual Process for Making Banana Peach Muffins
If you’ve got ripe peaches on the counter and a couple of bananas starting to brown, banana peach muffins are a solid way to put them to work. This recipe keeps things simple and balanced. They are naturally sweetened with maple syrup and banana, and made with a mix of whole wheat flour, oats, and just enough brown sugar to bring out the best in those juicy peaches. These peach muffins have a soft, moist crumb with a hint of spice and a light crunch on top.
Start by preheating your oven to 350°F and prepping your muffin tin. You can line the cups with parchment or grease them lightly with butter or oil. Either option works fine. This batch makes a dozen peach muffins, so grab a standard 12-cup muffin pan and set it aside.
In a large mixing bowl, stir together your wet ingredients: almond oil (or a good-quality olive oil or melted coconut oil), maple syrup, eggs, milk, vanilla, mashed banana, and finely diced peaches. No need to peel the peaches because the skin bakes down nicely and adds a bit of texture. Just be sure to use ripe, flavorful peaches that still hold their shape when diced. The banana brings moisture and natural sweetness, keeping the banana peach muffins tender and soft. If you want the peach flavor to be more pronounced, cut back slightly on the banana.
In a second bowl, whisk together your dry ingredients: whole wheat flour, all-purpose flour, rolled oats, brown sugar, baking soda, cinnamon, and salt. The oats give the peach muffins a hearty texture without making them feel heavy, and the brown sugar adds depth that plays really well with the cinnamon and fruit. Once combined, gently fold the dry mixture into the wet ingredients. Mix just until no dry streaks remain. Overmixing can lead to dense muffins.
Scoop the batter into your prepared muffin pan, filling each cup about two-thirds full. If you’ve got a little batter leftover, just divide it among the cups.
Press a thin peach slice onto the top of each muffin and finish with a pinch of turbinado sugar. That little sprinkle creates a crisp, golden top and helps highlight the fresh fruit. If your peach slices are extra juicy, it’s a good idea to pat them dry first so they don’t sink into the batter as they bake.
Bake your banana peach muffins for 22 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Keep in mind that the fresh fruit on top can add a little extra moisture, so check a center muffin for doneness. Let them cool in the pan for a few minutes before transferring to a wire rack.
Once cooled, store the banana peach muffins in an airtight container. They stay moist for a few days at room temperature and reheat well. Just 20 seconds in the microwave brings them back to a warm, soft texture. You can also freeze them individually for a quick breakfast or snack on busy days.
These banana peach muffins are simple, flavorful, and not overly sweet. The almond oil adds a subtle nuttiness, while the banana and maple syrup create a soft, rich texture without weighing them down. Whether you’re baking for a summer brunch, packing snacks for the week, or just using up some extra fruit, this recipe is one you’ll want to keep around.
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Banana Peach Muffins With Whole Wheat Flour
Equipment
- Muffin Tin
Ingredients
- ⅓ cup almond oil (or extra-virgin olive oil)
- ½ cup pure maple syrup
- 2 large eggs
- ¼ cup milk (any kind)
- 1 teaspoon vanilla extract
- ¾ cup mashed ripe banana (about 2 medium bananas)
- ¾ to 1 cup finely diced ripe peaches
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- ⅓ cup rolled oats
- ¼ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon turbinado sugar (for topping)
- 1 peach (thinly sliced, for topping muffins)
Instructions
- Preheat oven to 350℉. Prepare a standard-size muffin pan by using liners or greasing the cups with butter. This batter makes 12 standard-size muffins.
- To a large bowl, combine ⅓ cup almond oil, ½ cup pure maple syrup, 2 large eggs, ¼ cup milk, 1 teaspoon vanilla extract, ¾ to 1 cup finely diced ripe peaches and ¾ cup mashed ripe banana until well combined.
- To another medium bowl whisk 1 cup whole wheat flour, ¾ cup all-purpose flour, ⅓ cup rolled oats, ¼ cup light brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and ½ teaspoon salt.
- Add dry ingredients to wet and mix until just combined.
- Fill the muffin tins until they are 2/3 full. If you have extra batter left over, simply divide it among the tins. Sprinkle some oats on top.
- Top each muffin with a thinly sliced peach, if desired, and a sprinkle of turbinado sugar.
- Bake at 350℉ for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before storing in an airtight container. To warm, place in microwave for 20 seconds. Serve with butter or honey.
Notes
Substitutions
Storage
Nutrition
FAQs
Why use both whole wheat and all-purpose flour in Banana Peach Muffins?
Whole wheat flour adds a nutty flavor and fiber, while all-purpose keeps the muffins light. Using both gives you structure without making the muffins dense or dry.
Do I have to use banana? I don’t want banana-flavored muffins.
The banana mainly adds moisture and natural sweetness. You won’t taste it much, especially if you keep the amount on the lower side. If you’re not a fan, you can try subbing in applesauce or Greek yogurt, but the texture might change slightly.
My peach slices sank. What went wrong?
Extra juicy peach slices can sink during baking. Try blotting them dry with a paper towel before placing them on top. Also make sure your batter isn’t too loose.
Can I skip the turbinado sugar topping?
Totally. It just adds a little crunch and sparkle. If you’re cutting back on sugar or don’t have any on hand, you can leave it off or replace it with a sprinkle of oats.
Why are my muffins dry the next day?
They may have been slightly overbaked or left uncovered. Store them in an airtight container once they’re completely cool. You can also warm them up for 15–20 seconds in the microwave to bring back that soft, just-baked feel.
Banana Peach Muffins Serving Suggestions
These banana peach muffins are easy to serve any time of day. For breakfast, warm one up and top it with a little softened butter or a drizzle of honey. It melts right in and adds a touch of richness. If you’re serving them at brunch, pair with fresh fruit, yogurt, and a hot cup of coffee or cold brew. For a snack, they’re perfect as-is or alongside an iced tea or smoothie.
More Make-Ahead and Quick Breakfast Options
If you’re into these banana peach muffins, there’s a good chance you’re always on the lookout for easy, nourishing breakfast options that don’t take a ton of effort. I’ve rounded up a few of my favorite go-to recipes. Some make-ahead, some ready in minutes, all of them tried, true, and actually worth making.
Let’s start with Homemade Bagels, because there’s something seriously satisfying about baking your own. These have that perfect chewy texture and golden crust, and they’re totally customizable. Pile on everything bagel seasoning, sliced fruit with cream cheese, or go savory with eggs and avocado.
For a high-protein grab-and-go option, Low-Calorie Egg Muffins are a lifesaver. Bake a batch, toss them in the fridge, and breakfast is solved for the week. They’re easy to customize with veggies, cheese, and whatever protein you like.
I’ve also got two granola recipes worth mentioning. The Maple Syrup Granola is crunchy, cozy, and packed with oats, coconut, seeds, and a little protein powder for staying power. The Honey Oat Granola is more old-school. Simple, naturally sweetened, and full of those wholesome flavors that never get old.
If pancakes are more your thing, try my Banana Protein Pancakes, you just blend everything up, cook them like regular pancakes, and you’ve got a soft, filling breakfast that doesn’t feel heavy. For something a little more classic, the Cinnamon Pancakes From Scratch are a go-to. Light, fluffy, and easy to whip up with pantry staples.
Need something hearty and fast? My Chicken Sausage Egg Scramble is protein-packed and ready in under 20 minutes. It’s got that meal-prep magic but tastes like an actual meal, not just something you reheated out of desperation.
And if muffins are having a moment in your kitchen, check out the Spiced Buttered Rum Apple Cider Muffins. Warm, soft, and just sweet enough with tender apples and cozy spices. They’re perfect with coffee or tea. Or go wild with S’mores Waffles, because who doesn’t want melted chocolate and marshmallows at 9 AM?
If you’re trying to sneak in more veggies, my Banana Bread With Zucchini totally works. It’s soft, flavorful, and no one ever guesses it’s a little healthier. And finally, for another muffin variation, the Healthy Banana Oat Muffins are quick to make and always a hit with the kids, especially with a drizzle of honey on top.
Whether you’re meal prepping for the week or just trying to get something homemade on the table in the morning, these recipes keep things simple, flexible, and full of flavor.
Great muffin! They were gone in no time. Thank you!