Preheat the oven to 350°F.

To make the granola tart shells, mash the bananas in a large mixing bowl. Stir in the wet ingredients until well combined.

Add the dry ingredients to the same bowl and mix until a thick dough forms.

Lightly grease a standard 12-well muffin tin with coconut oil. Divide the mixture evenly among the wells, pressing it firmly into the bottom and up the sides to form tart shells. Make sure to shape the mold a bit above the well.

Bake for 15–20 minutes, or until the tart shells are lightly golden. Remove from the oven and allow them to cool completely before removing from the muffin tin.

Meanwhile, make the peach topping. Heat a large pot over medium heat and add the peaches and applesauce. Cook for about 7 minutes, stirring occasionally, until the peaches soften and release their juices.

Reduce the heat to low, then stir in the lemon juice, ginger, and cinnamon. Continue cooking for 4–5 minutes, until the peaches have broken down further and the mixture has thickened slightly. Remove from the heat and allow it to cool.

Carefully remove the cooled tart shells from the muffin tin.

Fill each tart shell with yogurt, then spoon the peach topping over the yogurt.

Serve immediately, or refrigerate until ready to enjoy.