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
Ingredients
- 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
Instructions
- 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
Notes
Able to be frozen: yes
Store in fridge for up to 3 days. Suitable after 12 months of age.
Store in fridge for up to 3 days. Suitable after 12 months of age.
Tried this recipe?Let us know how it was!
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