1 ¾cupMashed Bananasabout 4 small ripe bananas or 4 large bananas
¼cupLight Olive Oilor canola oil
1cupDiced Peachpit removed, peeled - about 1 large peach
Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups or grease each hole with oil. Set aside.
In a large bowl, combine all the dry ingredients: flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, combine mashed bananas, vanilla extract and oil. Stir in the flour 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
Stir in the diced peaches. If you use canned peaches, make sure you pat dry the pieces to prevent adding juice to the muffin batter - this can make the muffin too moist. The batter will be very thick, but that's what you want.
Fill the 12 muffin holes up to the top.
Bake for 20-30 minutes or until the top is golden brown and a skewer inserted in the center of the muffins comes out clean or with few to no crumbs on it.
Cool down on a rack for 2 hours before eating.
Store muffins in an airtight container in the fridge for up to 4 days or freeze and thaw at room temperature the day before eating.