You can use fresh or frozen peaches in this recipe. Reduce the honey or maple syrup to 2 tablespoons or omit it all together if desired. (The resulting muffins will be a little less moist, but still very moist!)
- Preheat the oven to 350 degrees F and grease a 12-cup muffin with nonstick spray.
- 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.
- Stir in the peaches. (If using frozen peaches, warm for 30 seconds in the microwave. Cut into smaller pieces using kitchen shears.)
- Divide the batter among the prepared muffin tin, using just over 1/4 cup batter per muffin.
- 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 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.
Use ripe bananas, with brown spots if you can. (They’re also fine with yellow bananas.)
You can use frozen or fresh peaches.
To make them gluten-free, use certified gluten-free rolled oats.
You can omit the coconut and sub in additional rolled oats if desired.
Let cool in the pan to allow them to firm up. They are very soft when right out of the oven and may not hold together if you try to remove them from the pan when still hot.
Store in an airtight container in the fridge for up to 5 days.
Serve cold or warmed slightly.
To bake these as mini muffins, reduce the baking time down to 16-18 minutes, or until a cake tester inserted into the center comes out clean.