Peachy Coconut Muffins

Peachy Coconut Muffins

Age suitable:
12 months+
Servings:
12 muffins

Nut free, Vegetarian

5 stars

About the recipe

These nourishing peach and coconut muffins are toddler-friendly, freezer-friendly and made without refined sugar. They are also nut free so they make a perfect snack for lunchboxes! Packed with juicy peaches, creamy yoghurt, and healthy fats.

Fluffy, fruity, and naturally sweetened—these peach and coconut muffins are a nourishing treat for toddlers, kids and grown-ups alike.

These Peachy Coconut Muffins are a wholesome, lunchbox-friendly snack the whole family will love. They’re soft, moist, and gently sweet thanks to juicy peaches, creamy yoghurt, and a touch of maple syrup. With warm notes of coconut throughout, these muffins feel like a little bite of summer—even in cooler months.

They're quick to make, freezer-friendly, and naturally free from refined sugar. You can easily customise them to suit your dietary needs or what’s in the fridge, and they’re a great way to use up ripe peaches before they go soft.

Perfect for morning tea, after-school snacks or a grab-and-go breakfast, these muffins are toddler-approved and make a beautiful option for family baking days.

Age Suitable:

✔ Suitable from 12 months+
✔ Soft texture ideal for toddlers
✔ Can be made without added sweetener if preferred

Serving Suggestions:

  • Serve warm with a spread of butter, coconut yoghurt, or chia jam
  • Pack into lunchboxes for an easy, balanced snack
  • Crumble into a bowl with a splash of milk or yoghurt for a toddler-friendly breakfast
  • Serve alongside scrambled eggs or fruit for a light morning meal

Storage Notes:

  • Fridge: Store in an airtight container for up to 3 days
  • Freezer: Freeze in a reusable bag or container for up to 2 months
  • To reheat: Warm in the oven or microwave for 10–15 seconds before serving
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Ingredients

2 cups white spelt flour
½ cup desiccated coconut
1 tsp bicarb soda
Pinch of salt
2 eggs
¾ cup coconut yoghurt or Greek yoghurt (I used Vanilla COYO)
¾ cup maple syrup
⅓ cup butter, melted
1 cup ripe peaches, finely chopped (skin on)

Method

Preheat your oven to 170°C and line a muffin tray with papers.
In a large bowl, sift the flour and mix in desiccated coconut, bicarb soda, and salt.
In a separate bowl, whisk the eggs, then stir in the yoghurt, maple syrup, and melted butter.
Combine the wet and dry ingredients and stir gently to mix.
Fold in the chopped peaches.
Spoon the mixture into the muffin tray and top each muffin with a slice of peach if desired.
Bake for around25 minutes, or until golden and cooked through.
Cool before serving or storing.

Ingredient Swaps

  • Flour: Swap spelt for wholemeal or plain flour, or a 1:1 gluten-free baking mix
  • Yoghurt: Use Greek yoghurt, coconut yoghurt or a plain unsweetened dairy-free alternative
  • Butter: Substitute with olive oil or melted coconut oil
  • Maple syrup: Swap with honey (for 12m+), rice malt syrup, or reduce for less sweetness
  • Peaches: Try nectarines, plums, grated apple, or blueberries when out of season
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