If you have a few overripe bananas lingering in your kitchen, put them to use in this yummy recipe! Made with a base of rolled oats, bananas, and nut butter, these muffins are super wholesome—but your toddler will love that they are so packed with flavor.
I made this batch of muffins the other day as our vacation was getting closer and we still had a lot of produce in the kitchen. I figured that we could eat some of the muffins while traveling—I love to pack plenty of food while flying or driving with little ones because it always seems like there are no good food options as soon as everyone is starving!—and I could stick the rest into the freezer to enjoy when we get home. The recipe comes together in the food processor and uses just a handful of ingredients that you probably have in your kitchen already.
The peach on top started as a way to use up a lackluster, but very ripe peach, that I knew would taste better if it was cooked—and it added such a lovely sweetness to the top. These would be really yummy without the peach, so no worries if you don’t have one on hand.
We love recipes like this that are easy to whip up in just a few minutes and that store incredibly well in the fridge—these muffins taste just as good warm out of the oven as they do chilled a few days later!
Banana Peach Oatmeal Muffins
This recipe is based off of our beloved Banana Snack Cake. These are made in a regular-size muffin tin, but you can use a mini muffin tin if you prefer. Just reduce the baking time down to 16-18 minutes, or until a cake tester inserted into the center comes out clean. And if you skip the peach on top, start checking the muffins for doneness a few minutes earlier than the recipe states.
- 2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 3 small very-ripe-with-brown-spots bananas (about 1 1/2 cups)
- 1/4 cup almond butter*
- 1 teaspoon vanilla
- 1-2 tablespoons honey
- 1 medium peach
- Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners (or coat with nonstick spray). Set aside.
- Place all ingredients into a food processor except the peach. Process, scraping down the sides of the bowl as needed, until smooth and well blended, about 30-45 seconds. Spoon into the prepared muffin cups to about 3/4 full.
- Slice the peach in half, remove the pit, then slice into 12 even slices. You may have to trim them slightly to get them to fit into the pan. Place one slice on top of each muffin, pressing down into the batter. Bake for 26-28 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centers comes out cleanly. Let cool in the pan. Serve warm or store in the fridge for up to 5 days and serve chilled. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
*You can substitute melted and slightly cooled butter if using nut butter is a concern.