Peaches are in season here in Australia, and muffins are never out of season with toddlers – so here is a delicious recipe that incorporates the two! Perfect for parents morning tea as well with a cup of (probably cold) tea!
Peach & Coconut Muffins
- 2 cups white spelt flour
- 1/2 cup desiccated coconut
- 1 tsp bicarb soda
- pinch of salt
- 2 eggs
- 3/4 cup coconut or greek yoghurt (I used Vanilla COYO)
- 3/4 cup maple syrup
- 1/3 cup butter
- 1 cup ripe peaches (finely chopped)
Preheat the oven to 170 C and take out a muffin tray. Line with muffin papers
In a large bowl, sift in the spelt flour and add in the desiccated coconut, bi carb and salt. Mix gently to combine
In a separate bowl crack in the eggs and whisk. Spoon in the coconut yoghurt, maple syrup and melted butter. Mix well
Pour the wet ingredients into the dry and mix to combine
Finely chop the ripe peaches with the skin on and add them in, stirring gently
Spoon the batter into the muffin tray and top with a slice of fresh peach. Place into the oven and bake for roughly 25 minutes, until golden on top and cooked within
Able to be frozen: yes
Store in fridge for up to 3 days.
Suitable after 12 months of age.
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