Wednesday, September 7, 2011

Banana Peach or Peach Banana Mini Muffins, You decide

I made these yummy muffins recently for a brunch that we went to. I wanted to make them fairly healthy.  You could also use half whole wheat flour, half all purpose flour. but I didn't want them "too healthy", if you know what I mean. Otherwise, some people might not eat them.  I also wanted to use some peaches that I had, and to put the Greek yogurt in it.  I love the texture of the baked goods, when you use the Greek yogurt, so moist and delicious. I looked at some banana bread recipes, and ultimately decided to modify a banana bread recipe.
Banana and Peach Mini Muffins

Then I added peaches to the banana batter.
Peach and Banana Mini Muffins
Well, which one are these muffins, Banana Peach or Peach Banana Mini Muffins?  Anyway that you look at them, they are delicious.  Make them for yourself and decide!

Next time I make these, I will use half whole wheat, half all purpose flour:)

Banana Peach or Peach Banana Mini Muffins  Adapted from Cooking Light
  • 3/4 cup sugar
  • 1/4 cup light butter, softened
  • 3/4 c. mashed, ripe bananas, about 2 ripe bananas
  • 1 cup diced ripe peaches
  • 1 6 0z   container Greek Yogurt,  I used Peach
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • Cooking spray
  • I tsp cinnamon
  • 2 tsp sugar
Pre-heat oven to 375 degrees.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, yogurt, egg whites, beat well, and set aside.

Combine flour, baking soda, cinnamon, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended. Fold in diced peaches.

Spoon batter into 24 cup min muffin pan or 12 cup muffin pan coated with cooking spray. Cupcake liners may also be used.

 Bake at 375 degrees for 13-15 min, or until a pick inserted in center comes out clean. Let cool in pans 5 min. on a wire rack; remove from pans. Let cool in pans 5 min. on a wire rack; remove from pans. Sprinkle  warn muffins with cinnamon sugar mixture.  Let cool completely on wire racks.

Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes.


  1. Wow, those do look delicious. I love the combination of banana and peach. Did the brunch attendees fall all over them?

  2. Wow! I love this fruity muffin, absolutely delicious.

  3. Your are spot on with the yogurt-it adds such a wonderful texture and taste to baked goods! Unique yet tasty combo of fruits, no doubt these were good. Wish I had been there for brunch!

  4. Christiane- Yes, everybody at the brunch loved them.

    Ayeesha- If you love fruit, you will love these muffins. Thanks for stopping by. Hope to see you again.

    Tina- The flavor and texture of these muffins was very good and tasty.

  5. I'll go with peach banana ... and a big, fat, YUM!

  6. Tiffany-Thanks for the vote:) They are Yum!

  7. Oh, what wonderful muffins! I've never added peaches to my banana muffins, but I bet it makes them even better!!! YUM, Becky!

  8. Lizzy,
    Adding peaches to the banana bread makes the muffins even better.

  9. Looks wonderful. I'd like a muffin or two with a cup of coffee. Thanks for sharing.


Print friendly