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.