Peach, banana & coconut muffin recipe from the  “Eat In” cookbook by Anna Gare – Perfect for a breakfast treat! 

There’s nothing like a hot muffin straight out of the oven, and these little beauties are buttery, moist and wonderfully dense — just the way I think a muffin should be! The banana gives them a much heavier consistency than those cupcake-like muffins you often find in shops. And, because of that, these keep brilliantly for a couple of days and are perfect when you need to grab something quick on your way out the door in the morning.

Ingredients (Makes 20)

  • 350 g (12 oz) unsalted butter, plus extra for greasing
  • 450 g (1 lb/3 cups) self-raising flour, plus extra for dusting (see Note)
  • 110 g (33⁄4 oz/1⁄2 cup, firmly packed) dark brown sugar
  • 110 g (33⁄4 oz/1⁄2 cup) raw sugar
  • 1⁄2 teaspoon vanilla bean paste
  • 125 ml (4 fl oz/1⁄2 cup) milk
  • 3 eggs
  • 4 ripe bananas, finely chopped (about 13⁄4 cups)
  • 35 g (11⁄4 oz/1⁄2 cup) shredded coconut
  • 1 teaspoon ground cinnamon
  • 1 x 875 g (1 lb 15 oz) tin sliced peaches, drained
  • Icing (confectioners’) sugar, for dusting


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Lightly grease two 12-hole (80 ml/21⁄2 fl oz/1⁄3 cup capacity) muffin tins with butter and dust with flour (you’ll only need to prepare 20 of the muffin holes).
  3. Melt the butter with the two different sugars in a large saucepan over low heat. Remove from the heat and add the vanilla bean paste and milk. Allow the mixture to cool for a few minutes.
  4. Whisk the eggs into the slightly cooled mixture.
  5. Add the banana, coconut, flour and cinnamon, and stir until well combined.
  6. Count out 20 peach slices and set aside to garnish the tops.
  7. Dice the rest of the peach slices and stir into the muffin mixture.
  8. Spoon the mixture into the prepared muffin holes, almost to the top, and decorate each with a reserved peach slice.
  9. Bake for 25 minutes, or until golden, then test with a cake skewer. If it comes out clean, they’re ready.
  10. Serve warm or cooled, dusted with icing sugar.


I’ve been experimenting with different flours lately and I find that organic and wholemeal ones give these a wonderful earthy flavour. There are big differences in taste between good certified organic flour and regular flour, so I encourage you to experiment and taste the difference for yourself.

anna gare recipe book "Eat In"

  • Perfect muffins with a peach treat.


  • These look so cute with their peach smiles. Awesome to add to lunch boxes.


  • Thanks for the recipe, they look great and are packed full of nice healthy fruit which I love..


  • I needed a recipe a little different to take to a friends for afternoon tea so thank you!


  • Mmmm these look good! I wonder if it would work with apple too – going to try it.


  • I just love this recipe. These muffins looks so delicious. I’d need to make them when people are coming over, otherwise I’d eat them all.


  • These look so good. Must give it a try.


  • Beautiful presentation and wonderful recipe. thanx.


  • Delicious, great looking muffins that i love.


  • They are making me feel hungry just looking at the Pic


  • Wow!


  • These look beautiful and would be so yummy right now with a cuppa!


  • this looks yummy!


  • My mouth is watering just by looking at them. Yummy.


  • I love the look of these!! I am going to try using wholemeal spelt and coconut flours to give a rustic addition and look forward to the result :) Beautiful Recipe


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