Peach & Coconut Muffins

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

Jane Houston
Course 3 meals a day, lunchbox, Snack
Servings 12 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.
Tried this recipe?Let us know how it was!

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