Blueberry Peach Muffins
Easy blueberry peach muffins are soft, tender, moist, and bursting with fresh or frozen juicy peaches and blueberries in every bite! + egg-free, dairy-free, & optionally gluten-free!
Servings: 24 muffins
Calories: 222kcal
Ingredients
- 1 ripe banana, peeled and mashed
- ¾ cup of applesauce
- 1 or 1 ¼ cup sugar (depending on your sweetness preference)
- 2 teaspoons of vanilla extract
- ½ cup of canola oil
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 3 teaspoons of cinnamon
- 2 cups of fresh diced peaches
- 1 ½ cups of fresh or frozen blueberries
- 1 cup of chopped walnuts
Instructions
- 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.
Video
Notes
- Don’t over-mix the batter: Otherwise, it can overwork the gluten and result in dense and/or gummy peach muffins.
- Adjust the sweetness: Based on the fruit's sweetness and personal preferences.
- If the peaches are very juicy: Pat them with paper towel before adding them to the batter.
- Use finely chopped peaches: If the pieces are too big, they’ll sink to the bottom of the muffins and can add too much moisture.
Nutrition
Calories: 222kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 163mg | Potassium: 86mg | Fiber: 2g | Sugar: 22g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
