Peachy Coconut Muffins
Nut free, Vegetarian
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
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 around 25 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
Let’s Search
What’s on your mind?
Chia Gel
Chia seeds are one of those small-but-mighty foods that we come back to again and again, especially when supporting little tummies through the transition to solids. They’re incredibly nutrient dense, meaning even a small amount delivers a beautiful boost of fibre, healthy fats, protein, calcium and magnesium. One of the biggest reasons we love chia … Continued
Baked Pumpkin Risotto
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring. The pumpkin softens and melts into the rice, making … Continued
Butter Chicken
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get … Continued
Chicken & Mushroom Meatballs
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning. Using chicken thighs keeps them tender and higher in key nutrients … Continued
Chicken & Pasta Soup
This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage. It’s packed with … Continued
Passionfruit Coconut Slice
This passionfruit coconut slice is one of those recipes that feels a little bit special but is still incredibly simple to make. It is light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults. It is a toddler-approved favourite in our house … Continued
Spaghetti Bolognese With a Twist
Recipe from Toddler to Table This spaghetti bolognese is a classic comfort meal with a clever nutrient-dense twist. It’s the kind of dinner that feels familiar and cosy, but works a little harder behind the scenes to support growing bodies. By adding grated liver and heaps of vegetables into the sauce, you’re boosting iron, zinc, … Continued
Pumped Up Porridge
A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies. This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily … Continued