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Yield: 9 jumbo muffins or 18 regular-sized muffins.
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Preheat oven to 350 F.
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1. In the large bowl of your stand mixer, cream bananas and sugars until combined. Add the eggs, one at a time, combining well between each addition.
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2. In a separate bowl, combine the flour, oats, baking soda, baking powder, salt and cinnamon. In another bowl, combine the buttermilk and vanilla.
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3. Slowly incorporate 1/3 of the flour mixture into the banana and sugar mixture, beating well. Stream in half of the milk mixture and mix to combine. Continue with another 1/3 of the flour, the remaining milk, and then the last of the flour making sure to mix after each addition.
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4. Quickly blend the peaches into the batter.
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5. Prepare your muffin tin(s) by spraying them with cooking spray. Carefully spoon the batter into the tins, filling each half full.
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6. Bake at 350 F for 25 minutes for jumbo muffins. I made jumbo so if you make regular size muffins, you will probably need to reduce the cooking time.
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7. Remove from the oven and carefully remove muffins from the baking tins with a butter knife.
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8. Enjoy with a large glass of milk or a cup of coffee!
