I love to eat “clean” foods, especially in the morning, because they fill you with such wholesome energy. These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up. They are beyond delicious – you won’t even miss the butter and eggs! Added bonus – they freeze and thaw really well. So you can save some for later!
Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F.
In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later.
Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.
In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans.
Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy!