Peach Coconut muffins | Sweet Vegan Recipes | Peach recipes
Peach Coconut Muffins

Peach Coconut Muffins



315g fresh peaches ( approximately 1 1/2 peaches- use the other half for decorating)
1 cup unsweetened almond milk
4 teaspoons egg replacement powder
2 cups white spelt flour
2 teaspoons baking powder
3/4 cup coconut sugar (you can use brown sugar as a substitute)
1/2 cup shredded coconut
6 large dried peaches
2 tablespoons almond butter
1/4 cup liquid coconut oil

finely sliced peach slices
1/2 cup demarera sugar (this adds a caramelised glaze so worth doing, but not necessary)



  1. Preheat oven to 180degrees celsius
  2. Place 12 muffin wrapper into a muffin tray.
  3. In your blender; combine fresh peach (cut into chunks- no need to peel), almond milk, egg replacement powder, blend well place to one side.
  4. Combine dry ingredients; flour, baking powder, sugar, shredded coconut.
  5. Finely slice dried peaches, add to mix.
  6. Add blended wet ingredients to dry mix.
  7. Place oil and almond butter into a heavy bottomed pot.
  8. Over a very low heat stir ingredients until they melt into each other, warm only, do not bring to boil, this takes less than a minute.
  9. Pour warm oils into dry mix.
  10. Mix really well.
  11. Divide batter evenly between muffin wraps.
  12. Decorate muffins with a thin slice of fresh peach and a sprinkle of demarera sugar.
  13. Place in oven.
  14. Cook for 40-45 minutes.
  15. Remove from oven.
  16. Allow to cool in muffin pans for 5-10 minutes, then place on baking rack to cool.


Peach Coconut Muffins are an easy breakfast choice, great with morning coffee or a yummy afternoon tea. The light peach fragrance will fill your home while baking. A family favourite in my home.


Recipe by Catherine Carr


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