Makes 1 large 9”x5” loaf, or 4 mini-loaves

Cinnamon Swirl: Combine 3 tsp [15 ml] cinnamon and ¼ cup [65 ml] sugar (any kind). Set aside.
Loaves:
Turn oven to 350ºF (180ºC). Grease and flour pan(s).

In a bowl beat well with a whisk:

• 2 eggs *or ½ cup [125 ml] liquid egg substitute
• ¼ cup [65 ml] oil *any kind
• ¼ cup [65 ml] honey *or maple syrup/sugar
• 2 tsp [10 ml] vinegar (optional)
• 1 pkg Banana Bread mix [263g]
• 1¼ cups [315 ml] pureed peaches
• ¾ cup [185 ml] yogurt *or coconut milk

1. Pour ½ batter in pan; top with half the Cinnamon Swirl mixture.
2. Add remaining batter and remaining Cinnamon Swirl.
3. Swirl gently through batter with spatula.
4. Bake approx 35 min for large; 20 - 25 min for small. Test with a toothpick or cake tester.
5. Cool 5 minutes on racks. Remove from pans and cool well.

To store in freezer:

Bake, cool, wrap well. Store in freezer up to 2 months.

Good to know:

Make a double-batch. These freeze well.
These are even better the day after baking!

Vinegar or lemon juice is suggested with gluten-free baking. It 'conditions' the dough for a better texture. *Apple Cider Vinegar works the best!

Blueberry Yogurt Muffins: substitute peaches in above recipe with 1¼ cups [315 ml] blueberries (fresh or frozen).

Egg-free / Dairy-free baking: see our Substitutions for Allergies & Sensitivities page.