Peachy Banana Blueberry Muffins

Peachy Banana Blueberry Muffins. Gluten-free and magically delicious.

I’m sure you can picture it – one lonely gooey peach rolling around the fruit bowl with a gnarly old banana keeping it company, both ready for the compost heap. And let’s not leave out the squishy blueberries in the back of the refrigerator. I actually don’t have a compost heap (don’t report me) but I do have a blender.  That could mean a tasty smoothie for one or the base for a really easy muffin recipe that could feed a village. Easy choice. We like cake. And villages.

Making the mush is kind of fun if you’re a blender junkie. Whiz up the old peach (without the pit is probably a good idea) with the gnarly old banana (also better without the peel) and add just enough orange juice to make one cup (200 grams) of flavorful mush.

The muffin is way better off for the inclusion of peach, but no one would guess it is in there. It comes out looking like a splendid little blueberry muffin but the flavors are all immersed into the cake crumb. Not to mention the oat flour lending a little nutty flavor and lots of additional fiber making this (gasp) relatively good for you. It’s nice to have an arsenal of muffin recipes that are easy, kind of quick and that make use of those lonely leftover fruit things hanging around the kitchen.

I’m also pretending that it isn’t 95 and a half degrees outside and that it really is autumn. It’s like summer got lost on the way to the party and now expects all of us to hang around while it finishes up coffee and dessert even if the festivities ended hours earlier. I wouldn’t want to say that summer is rude, but really. It’s September. Could we have some crisp weather (read: decent air quality) with big orange and yellow leaves and bright blue skies and harvest moons?

But no matter. Make the coffee, brew the tea and get out that muffin tin. Use up the summer stuff and get ready because those apples aren’t going to bake themselves when they hit the market. But hey, its a race to see which gets to market faster – Halloween candy or the new crop of apples. Guess who is going to win?

Meantime. Have a peachy banana berry muffin and wish summer a good trip home and gift it with a Google calendar and map for old time’s sake.

Peachy Banana Blueberry Muffins. Gluten-free and magically delicious.

Peachy Banana Blueberry Muffins
These little muffins are meant to use up the last gasp of summer fruits. It's best if the peach is ready for the compost heap and the blueberries need not be pristine. Of course the banana is perfect if it is about to walk itself to the compost pile, too. Makes 24 small-ish muffins.
Banana Peach Mush
  • 1 compost-ready large peach
  • 1 gnarly banana (about one medium)
  • 3-5 tablespoons orange juice
  • 195 grams Canteen flour blend (1 ½ cups)
  • 105 grams GF oat flour (1 generous cup)
  • 100 grams granulated sugar (1/2 cup)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 3 extra-large eggs
  • zest of one lemon
  • 200 grams Banana Peach Mush (1 cup)
  • 75 grams kefir or yogurt (1/3 cup)
  • 125 grams canola oil (generous ½ cup)
  • 300 grams fresh or frozen blueberries (1 ½ cups)
Banana Peach Mush
  1. Cube the peach and place in a blender or food processor. Add the banana. Blend until the mixture is liquid and smooth. Add enough orange juice to bring the total to 200 grams or 1 cup. Whisk to combine.
  1. Preheat oven to 350°F. Place liners in (2) 12-count muffin pans.
  2. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon. Remove one tablespoon of the dry mixture and combine with the blueberries in a small bowl. In another small bowl whisk together eggs, lemon zest, 200 grams (1 cup) banana peachy mush, kefir and oil. Add to dry mixture and combine just until the mixture is blended. Carefully fold in berries.
  3. Scoop into liners a little more than ½ full (small muffins) and bake 18-22 minutes rotating pans half way for even baking. The tops will be golden brown. Cool in the pan for a few minutes and transfer muffins to a rack to cool completely. Serve warm.
Canteen flour blend is 2 part superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight (best). Click on About Flour or under the resources tab, flour.

Peachy Banana Blueberry Muffins. Gluten-free and magically delicious.


  1. What a fun post and recipe, Lisa! I love that you use the fruit that’s almost too far gone and then add in enough OJ to make a cup. This recipe will be a great addition to an upcoming Blueberry Muffin roundup that I’m doing on All Gluten-Free Desserts! 🙂


    • GlutenFreeCanteen says:

      Thanks, Shirley. It’s the no stress way of using up the old stuff and making it work without worrying about having just enough. Thanks for including the muffins!