Peach Banana Muffins

This recipe was born out of one of those “eyes-bigger-than-your-fridge” grocery moments. I went to the market craving fresh peaches, and of course, the only option was a giant box of them. Thirty peaches later, I decided it was time to get creative in the kitchen! These Peach Banana Muffins are the perfect way to celebrate summer’s juiciest fruit, soft, moist, and naturally sweet with no refined sugar.

They’re a cross between banana bread and a peach cobbler — tender, wholesome, and filled with sunshine in every bite. The combination of ripe bananas and juicy peaches gives these muffins a luscious, fruity flavour and natural sweetness that makes them perfect for breakfast, an afternoon snack, or even dessert. And the best part? They’re refined sugar–free, so you can enjoy them guilt-free.

These muffins have become a fast favourite in my home — even the kids can’t resist them!

Ingredient Breakdown

Here’s what makes these muffins so irresistible — and a few of my favourite baking tips for each ingredient:

Muffins

1 ½ cups all-purpose flour (gluten-free)
I love using Bob’s Red Mill 1-to-1 Gluten-Free Flour for its light texture and perfect consistency. You can also use regular all-purpose flour if preferred. The flour creates structure while letting the fruit shine.

1/2 cup quick oats– for extra fiber

1 tsp baking powder & 1 tsp baking soda
These give the muffins their lift and fluffiness. The combination helps balance the moisture from the peaches and bananas so your muffins bake up perfectly.

1/4 tsp salt
A touch of salt enhances the natural sweetness and rounds out the flavour beautifully.

2 tsp ground cinnamon (optional)
Cinnamon adds gentle warmth and depth — a perfect complement to both bananas and peaches.

2 large ripe bananas, mashed
Ripe bananas are the secret to natural sweetness and that tender, moist texture we all love in banana bread. The more speckled, the better!

1 cup fresh peaches, diced
Use ripe, juicy peaches for the best flavour. I like to leave the skin on for added texture and colour, but you can peel them if you prefer. Make sure to chop them small so they fold evenly into the batter.

2 tbsp melted coconut oil or unsalted butter
Both options work beautifully. Coconut oil adds a subtle tropical note, while butter gives a richer, bakery-style flavour.

1 egg
Eggs bind the batter and give the muffins structure, helping them rise nicely.

1 tsp pure vanilla extract
Vanilla ties the fruity flavours together with a hint of sweetness.

1/2 cup date sugar (or coconut sugar)
This natural sweetener adds caramel-like richness without refined sugar. You can also use maple syrup or honey as an alternative.

½ cup Greek yogurt or unsweetened applesauce
Greek yogurt keeps these muffins moist and adds a boost of protein, while applesauce is a great dairy-free option that adds natural sweetness.

Peach Banana Muffins

Rachelle Newbigging

Sweet peaches, cinnamon spiced muffins that will become your favourite way to eat peaches during the summer months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 12

Ingredients

  

• 1 1/2 cups all purpose flour
• 1/2 cup quick oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 2 ripened bananas mashed
• 1/2 cup date sugar
• 2 tbsp butter melted and cooled or olive oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup plain greek yogurt
• 1 cup peaches diced- save 12 sliced for topping

Instructions

 

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
• In medium bowl mix together dry ingredients- flour, oats, baking powder, baking soda, salt and cinnamon.
• In separate bowl, mash the bananas. Add in date sugar, butter and egg. Mix well and add greek yogurt. Fold in peaches.
• Add the dry ingredients to the wet until combined.
• Use a muffin scooper to add the batter to the muffin tin 3/4 full. Add slice peach to top of each muffin.
• Bake in oven for 18-20 minutes or until a toothpick comes out clean when inserted through the top.
• Remove from oven and let cool for 10 minutes. Eat and enjoy!

Tips for Perfect Muffins Every Time

1. Use very ripe bananas.
The more brown spots, the better! Ripe bananas are softer, sweeter, and blend effortlessly into the batter for that signature moist texture.

2. Drain juicy peaches slightly.
If your peaches are extra juicy, pat them dry with a paper towel before folding them in. This prevents the muffins from becoming soggy.

3. Don’t overmix the batter.
Mix just until the flour disappears — overmixing can make muffins dense instead of light and fluffy.

4. Grease or line your muffin tins.
Peaches can caramelize as they bake, so make sure your muffin tin is well greased or lined with parchment liners for easy removal.

5. Fill each cup ¾ full.
This gives you those gorgeous domed tops and ensures even baking.

6. Check for doneness early.
Because of the fruit, these muffins can bake a little faster. They’re ready when a toothpick inserted in the centre comes out mostly clean with a few moist crumbs.

7. Cool before removing.
Let the muffins cool for at least 10 minutes before transferring to a rack. This helps them set and keeps the bottoms from getting soggy.

8. Storage & freezing.
Store in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave for a fresh-baked taste anytime!

If you enjoyed this recipe you may also like my Apple Cinnamon Muffins or my Lemon Chia Seed Muffins or try my Easy Blueberry Muffins. Please leave a comment below if you liked this recipe!