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Banana & Peach Muffins

Prep time 10 minutes + Cook time 30 minutes

Makes 8


Require: Food Processor

My daughters had been sailing with their Aussie grandparents for three days and I missed them immensely. I have to recognise that I enjoy a strange inner peace when they are not around as I don’t have to rush things, and it is crazy how much work I get done when alone. But the house is way too quiet, and I don’t like seeing their bedroom empty. Have you felt this way before?

I thought I’d bake something yummy to surprise them when I picked them up. I love cooking healthy treats for them, and muffins are easy and not too messy to eat in the car ;) These are also gluten-free.


  • 3 small yellow peaches / peeled and chopped into small pieces

  • 2 ripe bananas

  • 1 ½ cups almond flour

  • ½ cup unsweetened shredded fine coconut

  • 1 egg

  • 1 tsp ground cinnamon

  • 2 tsp gluten-free baking powder

  • A handful of walnuts

  • Extra unsweetened shredded fine coconut for topping


  1. Preheat oven to 160C (320F)

  2. In a small saucepan place the peaches with half a cup of water. Cook on low heat with the saucepan lid on for ten minutes or until the peaches are soft. When they’re ready, remove the lid and set aside.

  3. In a food processor, combine the bananas, almond flour, shredded coconut, egg, cinnamon, baking powder and cooked peaches. Mix for about a minute. Scrape the walls of the food processor bowl and add the walnuts. Mix again until well combined.

  4. Transfer the mixture to the prepared muffin tray and bake for 45 minutes or until a knife comes out clean. Remove from the oven.

  5. Let the muffins cool down and sprinkle them with a little bit of shredded coconut. You can serve them warm or cold.

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