I woke up ungodly early last Sunday morning.
I was REALLY trying to sleep in because I knew I had to pick up Adam at the airport in Oakland at 11:30 that night, and since I’m 93 and rarely ever stay up that late, I was trying to squeeze in some extra shut eye. But it just wasn’t happening. I tossed and turned and flung off the covers at 5:45am. It was {obviously} still dark and thick fog clung to the trees and hills near my house. If there was ever a morning to sleep in, last Sunday morning was it.
I laid in bed until 6am then reluctantly got up, made some coffee and returned to bed with my book. Reading in bed with coffee is one of my very favorite things to do…but I rarely get a chance to do it! But then…I got hungry. Of course I got hungry. And there’s just something to baking early in the morning that I love! Brings me back to my old bread baking days. Except those days I woke up at 3:45 to bake and that was way too early. There’s definitely a happy medium here. And I think that medium is 7am.
So I baked these muffins because I had tons of peaches and bananas in my house. Originally, I wanted to make carrot muffins but then I remembered that I fed the last of my carrots to a donkey that lives in a neighborhood pasture. So…I settled on banana peach. With whole wheat flour, old fashioned oats and maple syrup for sweetness! And guess what? They’re vegan, too.
If the lighting on some of these photos looks, well, sort of funky it’s because the sun wasn’t out yet so I opted to use my photography lights {I have a lowel pro-light from Amazon but I can’t seem to find the exact one I have on their website to link to}.
For the next hour, I listened to Pandora, sipped my coffee and baked these muffins. It was perfectly lovely.
I kept the peaches in slices, rather than dicing them up small, because I wanted to fashion these muffins after my very favorite pear muffins from the farmer’s market. In them, the pears are sliced thick and gets almost caramelized in the baking process. So yummy.
I ate my breakfast muffin with a couple hard-boiled eggs and more coffee. Always more coffee!
I hope y’all have a lovely weekend. I am exploring southern Oregon right now with a few of my favorite blogger friends and can’t wait to share more about my trip soon!
Whole Wheat Banana Peach Muffins
makes 10-12 muffins
adapted from The Black Dog Summer on the Vineyard Cookbook
Ingredients:
1 1/4 cup spelt (or whole wheat) flour
3/4 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup maple syrup
1/2 cup vegetable oil
3 bananas, mashed
1 lb yellow peaches, sliced 1/4″ thick
1/2 tsp cinnamon
Directions:
Preheat oven to 350 degrees.
Whisk together the flour, oats, baking soda, salt and cinnamon in a large bowl. In another bowl, blend together the maple syrup, oil and mashed bananas.
Add wet ingredients to dry and gently fold in peaches. Stir only until combined!
Fill greased muffin tins 90% of the way full with batter. Bake for 25-30 minutes until golden. Serve warm.
Time:
40 minutes
Emily @ Life on Food
August 17, 2012 at 3:13 amThese sounds delicious and I have so many peaches. I feel like the big pieces of peaches would make these a bit more messy to eat but also much more enjoyable to eat. Tasting the peach and maple flavors now!
Gabby (Quest for Delicious)
August 17, 2012 at 3:34 amAwesome use for delicious summer peaches! 🙂
Sonal
August 17, 2012 at 3:44 amThese look so scrumptious, and they’re vegan! Perfect. If only i had the will to get up at 7am and cook these for breakfast! Will try them on a more reasonable hour in the day 😉
Molly @ RDexposed
August 17, 2012 at 3:58 amVegan baking = cupboard baking!
Jen
August 17, 2012 at 4:02 amWhat a dreamy way to spend a morning! Dang roommates prevent me from private kitchen access.
A donkey! Where do you live? I pictured you as a city gal for some reason.
Michelle @ Eat Move Balance
August 17, 2012 at 4:08 amA donkey? lol. Somehow picturing that is cracking me up.
Looks like a great recipe for muffins–and easy, too. Which is awesome. I wish I enjoyed baking like you do, but if it gets too complicated, I bail. An easy baking recipe that’s healthy too??? Score.
Claire @ Live and Love to Eat
August 17, 2012 at 4:20 amCan almost smell them baking now – they look amazing!
Lindsay
August 17, 2012 at 4:28 amI want to make these!! yum!
Devon | the food bitch blog
August 17, 2012 at 4:33 amApparently I’m 93 too because I’ve also lost my ability to sleep in… But I’m with you on the love-baking-in-the-early-morning!
Kaitlin @ A Taste of Bulmer
August 17, 2012 at 4:37 amIf I ever needed motivation to get out of bed early on the weekend, these are definitely it! They look amazing. Sweet, filling, and wholesome. Perfect breakfast!!
B @ Crags and Veggies
August 17, 2012 at 4:43 amThat peach inside the muffin looks amazing!
Diana
August 17, 2012 at 4:52 amOh, this was such a lovely post. I’ll have to try and bake these next since my peaches are just perfectly ripe right now. 🙂
Rachel @ Baked by Rachel
August 17, 2012 at 4:59 amIf you’re 93 then clearly so am I. I’m yawning and rubbing my eyes, barely able to stay awake come 1030. Such a weird change from many years back. And I totally need to get back on the muffin bus asap.
dani
August 17, 2012 at 5:53 ami got an email yesterday from amazon.com with this subject line: “White Jacket Required: A Culinary Coming-of-Age Story.” i usually ignore my amazon emails, but when i read it i thought the title sounded familiar 🙂 turns out that the gurus at amazon wanted to let me know that based on my previous reads i would enjoy your book. small internet, huh? i look forward to reading it!
LS
August 17, 2012 at 5:53 amMornin, scrumptious! These look wonderful. Could I make it as a loaf, rather than muffins? Would the recipe stay the same?
jenna
August 18, 2012 at 5:30 pmI haven’t tried a loaf, so I can’t tell you for sure how it would turn out! These are pretty dense muffins (due to the oats and wheat flour), so I would not use this exact recipe for a bread. I might work on this recipe a bit and come up with a quick bread variation that I will share soon, though! Thanks for the idea!
amy walters, aDESIGNdock
August 17, 2012 at 6:05 amThis has to be one of my favourite posts….loved it…the recipe, the blurb, the photography and those super sweet china plates. Happy Friday Jenna…enjoy your blogger’s trip! Cheers!
Jill
August 17, 2012 at 6:07 amOoooh, these look so good! I’ve got like 50 peaches that I need to use up, so this is perfect!
Maggie @ A Bitchin' Kitchen
August 17, 2012 at 6:28 amI wish I could be an early bird like you! I struggle to get up before 9 and to bed before midnight! These muffins look delicious – I don’t ever think I’ve seen a banana peach muffin before!
Kaitlin @4loveofcarrots
August 17, 2012 at 6:32 amyum is all I can say to these, they look so good!
Amanda @ Veggies n dogs
August 17, 2012 at 6:55 amWould applesauce be a good substitute for the bananas? Hubby does not like them. I know blasphemy!!
jenna
August 18, 2012 at 5:31 pmYou can definitely substitute applesauce for the bananas but I don’t recommend substituting applesauce for the oil in the recipe 🙂
Averie @ Averie Cooks
August 17, 2012 at 6:56 amGreat looking muffins.
I have those Lowell lights too but thankfully havent had to use them in awhile b/c of the longer days/daylight but that will change…
Can’t wait to hear about your trip!
Sara
August 17, 2012 at 7:06 amThese look AMAZING! Printing the recipe right now. <3 Thanks for making them vegan!
Alexandra
August 17, 2012 at 7:07 amThese look so good! I love how simple the ingredients are!
Heather Michelle
August 17, 2012 at 7:21 amThese look perfect for an early morning breakfast.
Kirstie Heidenreich
August 17, 2012 at 7:23 amWhat about using applesauce instead of oil? Thoughts?
jenna
August 17, 2012 at 7:34 amI’m typically not a fan of substituting applesauce for oil—I think it changes the texture of the baked good.
Kelsey @ K&K Test Kitchen
August 17, 2012 at 7:38 amIt has been way too long since I’ve made muffins. I’m hoping for a lazy Sunday morning this weekend so that I can whip up something like this!
Margarita
August 17, 2012 at 8:07 amThose muffins look delicious! Getting some reading time in and baking is a great way to spend Sunday morning.
Joelle (on a pink typewriter)
August 17, 2012 at 8:14 amMmmm these look delightful! And 7am is def > 3:45am!
Laura @ She Eats Well
August 17, 2012 at 8:16 amI love the use of maple syrup in this recipe! These look so delicious.
Caroline L.
August 17, 2012 at 8:24 amThat sounds like the most peaceful, lovely Sunday morning! Mmm… these look so yummy!
jenna k
August 17, 2012 at 8:27 ami could’ve fallen asleep at 7pm last night…. 93.
that part about the carrots made me lol. 🙂
Kate @ NaturaStride
August 17, 2012 at 8:28 amYes!! Thank you! I was looking for a recipe I could use some peaches in – will definitely give this a shot this weekend 🙂
Darin Armstrong
August 17, 2012 at 8:54 amHello Jenna,
Just a quick message to ask if you would be interested in a ‘mutual’ following on twitter. I am currently following you now and am awaiting for your follow-back. (#FYI I do RT’s for all #Triathletes #Cyclists #UltraRunners & #Marathoners who follow me on Twitter and have something important they want mentioned…)
All the very best for the rest of 2012 and beyond Jenna. Look forward to hearing from you…
Darin
twitter.com/DarinArmstrong
#TeamLIVESTRONG
Liza
August 17, 2012 at 9:23 amVery random but I’m almost positive saw Adam at the Salt Lake City airport last Saturday night! I thought he’d think it was totally weird if i said i knew who he was from your blog, but it was funny recognizing him!
Kiran @ KiranTarun.com
August 17, 2012 at 9:29 amMmmm… i love spontaneous baking at an ungodly hour. I usually do that too!
Lauren @ Sassy Molassy
August 17, 2012 at 9:34 amYum. The trouble is, if I ever have a peach in my house, it sounds so good and juicy that I have to eat it. Would be hard to actually bake it into something! 😉
domonique @ a bowl full of simple
August 17, 2012 at 9:40 amjenna, u crack me up! i totally get u. and can’t wait to try this recipe!
Sam @ Better With Sprinkles
August 17, 2012 at 10:02 amPeaches are amazing right now – this seems like such a good way to use them up!
Andrea @ The Skinny Chronicles
August 17, 2012 at 10:03 amEnjoy Southern Oregon (that’s where I grew up!). There’s nothing I hate more than having the rare morning when I can actually sleep in but not being able to stay asleep. The muffins look glorious!!!
Julianna @ Julianna Bananna
August 17, 2012 at 10:36 amthese look absolutely delicious!
Kara
August 17, 2012 at 11:25 amAre there other kinds of fruit that would work well in these besides peaches?
jenna
August 18, 2012 at 5:32 pmYes! All sorts of summer stone fruit like apricots, nectarines or plums would be nice. You could also use pears or apples in the fall!
Leslie Means @ Her View From Home
August 17, 2012 at 11:48 amooh – these look good. And now I really wish I had another cup of coffee.
Ashley
August 17, 2012 at 11:51 amCan’t say too many people find themselves out of carrots thanks to the neighbors donkey! That made me laugh! 🙂
Kacia
August 17, 2012 at 12:06 pmCan i come over, so we eat these?? I”ll bring more carrots for the donkey!!
jenna
August 18, 2012 at 5:32 pmyes, please!!
Kristen
August 17, 2012 at 12:48 pmThis looks so yummy! I can’t wait to try it.
Kristen @ notsodomesticated
August 17, 2012 at 1:20 pmHave fun this weekend! Can’t wait to see pics!
Amy @ C'est California Vie
August 17, 2012 at 3:13 pmSounds like the perfect morning to me 🙂 I also love to read and drink coffee in bed! It’s the best!
Bekah
August 17, 2012 at 3:25 pmThese sound delicious!!! My mum just bought some delicious peaches so these will be fun to make!
luv what you do
August 17, 2012 at 4:26 pmThese muffins look absolutely incredible! Especially with the fresh peaches!
Alicia
August 17, 2012 at 4:34 pmI am always looking for different variations on banana bread — especially since I seem to always have too many bananas. What a great summery take!
Anne
August 18, 2012 at 3:35 amGahh I’m the same way, my body is so used to waking up early that even though I went out last night i was up at 5:30 am.
When I lived at home used to always bake while everyone else was asleep, filled the time and my family certainly didn’t complain 🙂
Those muffins look amazing, I love how you left the slices so larger!
Jessica
August 18, 2012 at 5:25 amSouthern Oregon is one of my favorite places! I’ve spent 2 summers there working on my masters degree and it’s so beautiful!
Kelly
August 18, 2012 at 6:05 amThese sound lovely.
The scene you described above takes me back to my high school days. I used to sleep with my bedroom window blinds opens so that the early morning sunlight would peak in and wake me up. I would then grab a book and read nestled under the covers until I heard my dad up and making coffee. I would lay there listening to the repeated and familiar sounds before getting up and padding into the kitchen. My mom and my brother were the late sleepers so this was my daddy time. We wouldn’t ever really talk but just both sit at the table reading the newspaper and the smell of coffee filled the kitchen. (I didn’t drink coffee in high school don’t worry….just loved the smell). When my mom would get up usually an hour or so later she would always make a good Sunday morning breakfast that included biscuits, pancakes or blueberry muffins.
Sorry for the long comment but you sparked a memory in me that I haven’t thought about in a long time. 🙂
jenna
August 18, 2012 at 5:32 pmI love that…what a lovely vision. Thank you for sharing, Kelly!
Julia H. @ Going Gulia
August 18, 2012 at 6:28 amI adore how simple the ingredient list is for this recipe. And it sounds delicious–might try it out since I have some peaches & bananas on hand!
megan @ whatmegansmaking
August 18, 2012 at 8:22 amThese look great! Your photography just keeps getting better and better jenna. I couldn’t tell you were using the lowell lights at all. I have some, and my pictures always end up looking weirdly lit when I use them.
erica
August 18, 2012 at 9:06 amThese are SOOO good! I made them this morning for my kids. Thanks for sharing! yummmmy!
jenna
August 18, 2012 at 5:33 pmGlad y’all liked them, erica!
Katrina @ Warm Vanilla Sugar
August 18, 2012 at 9:11 amI can’t tell you used any different lighting at all – your photos turned out great! Also, these muffins look fabulous. Yum!
Mel
August 18, 2012 at 2:14 pmOh yum! I think I can make these here in Morocco, because peaches are dirt cheap right now. Also, the fact that a donkey lives in a pasture near your house really draws some parallels between your life in the States and mine in Morocco (there are more donkeys then cars in my village). PS- Hope you enjoy Oregon! Can’t wait to see your photos! Hopefully you’ll stop in Ashland!
Monique @ Ambitious Kitchen
August 18, 2012 at 4:56 pmThese look amazing Jenna! I love the banana peach combination. Perfect for August!
Pam
August 19, 2012 at 6:47 pmYou are my kind of girl, wake up and bake something! This is a great recipe, will have to try it out. I love the addition of oats with flour to make it even heartier.
Moni Meals
August 20, 2012 at 7:22 amPerfect! Good thing I am loaded with fresh market peaches. Yum! 😉
Hayley
August 20, 2012 at 10:47 amjust wanted to come back and say i made these yesterday afternoon (had to get some peaches from the farmers market first!) and my house smelled AMAZING all day! brought about a dozen in to work this morning and they’re already gone! thanks for the recipe 🙂
DM
August 20, 2012 at 6:16 pmI’m no Gordon Ramsay, but here’s my two cents. Made these muffins on the weekend. Soooo yummy, but….the 1 lb of peaches in the ingredient list must be inaccurate. I eyeballed what looked to be sufficient to make the muffins to the consistency the poster suggested (thick and juicy with peaches), but I still ended up using too many. I think I used 4-5 peaches. Had I used a pound, there would have been at least 7 peaches in the mix. While the muffins were delicious and they’ve long since disappeared, they were too wet and soggy on the inside. The batter was unable to cook completely because the peaches were too heavy and added too much moisture.
erin @WELLinLA
August 21, 2012 at 8:46 amYum! Rounding up peach recipes for a blog post this week that combines foods you can eat and foods you can use for facials. Peaches are the first food I’m playing with for the feature.
Lauren
August 21, 2012 at 2:29 pmI do not have a muffin pan. I do have mini bundt tins. I wonder if this recipe would work well. I worry the consistency would cause the batter to stick while in the oven. I always grease and flour the pans when I use them. Does anyone know if this would work?
Carolyn
August 22, 2012 at 9:14 amI made these yesterday and they are delicious! I was a little worried they weren’t quite done when I bit in, but then I realized they were soggy just around the peach from all the moisture. Does that sound normal? Any way to cut back on excess moisture? They were very tasty, nonetheless. Can’t wait to make them with apples.
Erin
August 23, 2012 at 6:50 amMmm…thee sound delicious! If you get a sec I’d love to hear your thoughts on my latest posts!
xo
peacelovedecor.com
Andrea @ Vegvacious
August 23, 2012 at 7:04 amI made these muffins last night – they are scrumptious!!! I’m going to have to give them away to some family today because I can’t keep out of them and I could see myself devouring the whole batch within a couple of days 😉
Nicole
August 24, 2012 at 6:50 amJust wanted to say that I baked these last weekend – went out to buy a muffin tin specifically for them! Had ripe peaches and bananas at home, baked them (simple recipe!) and had scrumptious muffins right out of the oven that were soon devoured by my fam! Love that they’re delicious and healthy! Thanks for sharing!
Jess
August 25, 2012 at 9:41 amjust made these… yummmm! my house smells so delicious!
Kathleen @ KatsHealthCorner
September 2, 2012 at 12:06 pmDo you think these would work with plums or nectarines??
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Diane
September 5, 2012 at 11:47 amOmg. Delish! Just made these with blueberries, had no peaches, and used coconut oil and threw in a splash of vanilla for ol times sake. So good they are! Thanks for the awesome recipe and congrats on your book. Love all that you post!
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Kailey
November 12, 2012 at 8:32 pmFound this recipe while looking for something other than banana bread to make with some overripe bananas I had. Don’t worry, I have nothing against banana bread, just wanted some variety!
Had to make a few substitutions though: only had 2 bananas, so I added some applesauce; used canned peaches (at this point realizing the added applesauce was probably going to be unnecessary…); no maple syrup, so used honey (maybe 1/3 c); and reduced oil to about 1/3 c as well.
They just came out of the oven and are quite tasty! A bit moist, but that works for me 🙂
Looking forward to trying out some other fruit pairings mmmmmmmmmmm…
Dianne
April 20, 2013 at 9:39 amMade these with frozen peaches (only had 10 oz and not 16 and next time will definitely use more and smaller pieces), ginger instead of cinnamon, and peach medley applesauce instead of bananas — delicish.
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July 21, 2014 at 7:45 amI wish I’d used half white, half whole wheat flour. They had an unpleasant, grainy texture and somewhat bitter flavor. A higher ratio of oats to flour might have helped, too.
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