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PEACH BANANA MUFFINS

It’s funny that I’m doing another peach-based recipe, because 2 posts ago– which was a loooong time ago– I did a recipe post for Peach Cake. Back then, I had some ripe fresh peaches to use. This time, I acquired a can of peaches in heavy syrup. Either way…delicious results! This recipe has no added sugar because the subtle sweetness comes from the fruit as well as the syrup from the can. I enjoyed a couple muffins with a smear of Earth Balance. It would be tasty with a drizzle of maple syrup, too!

DRY INGREDIENTS
1 C all-purpose flour
1/3 C ground rolled oats
1/3 C chickpea flour
1 T ground flax
2 t baking powder
3/4 t cinnamon
1/2 t salt
1/4 t allspice
1/4 t ground ginger

WET INGREDIENTS
1 ripe banana, mashed
1- 15.25 oz can peaches in heavy syrup (use all of the liquid & puree the peaches)
1/4 C liquid oil (I use avocado oil)
1/2 t vanilla extract

ASSEMBLY:

  1. Combine dry ingredients in a large mixing bowl.
  2. Combine wet ingredients in another bowl.
  3. Stir the wet ingredients into the dry ingredients.
  4. Spoon into silicone muffin liners (about 14).
  5. Bake at 375 degrees for 20-25 minutes (depending on your oven). Check at 20 minutes.
  6. Remove the muffin from the liners ~10 minutes after taking them out of the oven.
  7. Fully cool on a wire rack.
  8. Enjoy!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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