Banana Peach Streusel Muffins
Moist peachy muffins with a light hint of banana and a crunchy streusel topping.
Last weekend we went camping at a folk festival and I was thinking what are we going to have for breakfast in the morning? I wanted to bake something to bring along so we wouldn’t have to deal with attempting to cook on a little camp stove. It’s hard enough having to make coffee and heat up hot water for tea when you’re exhausted from staying up too late and all running water is a bit of a jog from your campsite.
So I made two types of muffins: these and my Double Berry Rose Muffins. I had a couple of these for breakfast and put the rest in a container to take along. These are the winners hot out of the oven, but The berry muffins traveled much better in warm weather. I would NOT recommend putting these muffins in a container and letting them sit in a hot car. The moisture from the peaches combined with hot car was NOT a good idea.
So my advice is to enjoy these sweet crunchy muffins hot out of the oven or eat them within a day. They go amazingly well with chai latte and equally as well with a hot cup of coffee or a cold glass of milk.
- 2 very ripe bananas, mashed
- 1/2 cup sugar
- 1/2 cup + 1 Tablespoon plain low-fat or non-fat yogurt
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium peaches, peeled, pitted and chopped
- 2/3 cups walnuts, finely chopped
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 Tablespoons butter, melted
- 1 Tablespoon white whole wheat flour
- Preheat the oven to 350° F. Spray a 12-spot muffin pan with cooking spray.
- In a large mixing bowl, mash the bananas, then mix in the sugar, yogurt, oil, vanilla and egg and stir well until fully mixed.
- Add the flours, flaxmeal, baking powder, baking soda, and salt. Stir just until everything is fully mixed and there are no clumps of flour in the batter.
- Fold in the peaches, then divide the batter amongst the 12 muffin holes.
- In a small bowl, mix together the streusel ingredients, then top each muffin with a good sized spoonful of streusel mixture.
- Bake at 350 for about 25 - 30 minutes or until a toothpick inserted into one of the muffins comes out perfectly clean.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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