1 -1 ¼cupsof sugar (depending on your sweetness preference)
2teaspoonsof vanilla extract
½cupof canola oil
3cupsof all-purpose flour
1teaspoonof baking powder
1teaspoonof baking soda
2cupsof fresh diced peaches
1 ½cupsof fresh or frozen blueberries
1cupof chopped walnuts (optional)
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.
These freeze wonderfully. Let them cool completely, then transfer the muffins into an airtight freezer friendly bag, plastic container, or wrap them in aluminum foil. Easy peasy! You can store them for up to two months.