Health

Peach & Banana Mini Muffins

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Keeping my toddler’s lunchbox filled with new and exciting things can be a challenge sometimes; it seems like the second you find something they like, they decide they don’t want to eat it again! Miss E’s latest food love is tinned peaches, so thought I’d put a spin on the traditional banana muffin by adding them in. Trying out new recipes also helps me find new inspiration for my own lunches (gone are the sweaty cheese sandwiches and brown apple slices of my childhood!).

Whenever I make mini muffins they’re always a little overkill in the quantity department, but it’s easy enough to chuck any you don’t need into freezer bags and take them out to defrost as needed. You could use this same mixture to make standard-sized muffins, just cook for around 15-20 mins until browned and cooked through.

mini muffins

Peach & Banana Mini Muffins

  • 2 ripe bananas, mashed
  • 1/4 cup tinned peach slices (I prefer to buy them in juice as they have less sugar than syrup), drained and roughly chopped
  • 2 cups flour
  • 1/2 cup loosely packed brown sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

mini muffins

Method

Preheat oven to 180 degrees celsius and lightly grease a mini muffin pan with oil spray (I use rice bran).

Combine all ingredients in a mixing bowl. Avoid overmixing – the mixture will be pretty clumpy but that’s normal. As long as the dry ingredients are combined in.

Drop teaspoons of mixture into mini muffin tray holes. This mixture doesn’t rise much so you can fill a little higher than usual.

Bake at 180 degrees celsius for around 10 minutes until muffins are golden brown.

What do you like to bake for your family’s lunchboxes? I could always use a fresh dose of inspiration – comment below and let me know! xx

Images / NZ Real Health

Ange is a personal trainer, yoga teacher, wife, and mother (with second bubba on the way!) based in Auckland, New Zealand.

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