Peach Blueberry Muffins

These fluffy muffins are not your typical blueberry-style-muffin, they have more flavor and depth, and are moister than the ones you would normally get at a coffee shop.


- ripe banana - applesauce - sugar - vanilla extract - canola oil - all-purpose flour - baking powder - salt - baking soda - cinnamon - diced peaches - fresh or frozen blueberries - chopped walnuts

Preheat the oven to 350 degrees F. Grease a muffin pan.

In a large bowl, blend the banana, applesauce, sugar, oil, and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; mix just to combine.

Stir in the peaches, blueberries and walnuts. Pour the batter into the prepared muffin pans, filling ¾ of each cup.

Place them into the preheated oven and bake for about 30 minutes. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the muffin

If it comes out clean, it’s finished. If it has batter on it, bake for another 5 minutes.