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Coconut Peach Muffins

Coconut Peach Muffins

I had fresh peaches in the fruit bowl and I was in the mood to bake some muffins. I was going to make simple peach muffins but then decided to give them a coconut twist by using coconut Greek yogurt, coconut oil, and shredded coconut inside the muffins and toasted on top. The house smelled incredible while these beauties baked. The sweet and tart peaches tasted great with the sweet coconut and spicy cinnamon. My kids each gobbled up two after swimming this afternoon. They both said they were awesome and super delicious. I have a feeling these muffins won’t last long in my house.

Coconut Peach Muffins

How to Make Coconut Peach Muffins

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, baking soda, and salt together in a dish. Combine the yogurt, sugar, milk, egg, coconut oil, cinnamon, and vanilla together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined.

Add most of the peaches and shredded coconut to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin.  Gently push a few more peaches into the top of each muffin. Sprinkle with additional coconut evenly over the tops of the muffins.

Coconut Peach Muffins

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!

Coconut Peach Muffins

 

Coconut Peach Muffins

Coconut Peach Muffins

Servings: 12

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup of coconut Greek yogurt
  • cup sugar
  • cup milk
  • 1 large egg lightly beaten
  • 2 tbsp coconut oil melted
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 peaches peeled & diced
  • ½ cup of coconut + 2 tbsp for muffin tops divided

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
  • Combine the flours, baking powder, baking soda, and salt together in a dish. Combine the yogurt, sugar, milk, egg, coconut oil, cinnamon, and vanilla together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined.
  • Add most of the peaches and shredded coconut to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin. Gently push a few more peaches into the top of each muffin. Sprinkle with additional coconut evenly over the tops of the muffins.
  • Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!
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21 Comments

  1. Thank you so much for this timely recipe! Our friends just blessed us with a box of peaches. They are turning quickly so I need to use them up fast. I was going to search for a muffin recipe, but now I don’t need to. Thank you!

  2. You mention cinnamon in the description and say to add it in the directions, but don’t give a measure for it. I just threw some in; we’ll see how it goes! 🙂

  3. I’ve been eating low-carb for a couple years now and I don’t eat bread at all, but a muffin for breakfast is my guilty pleasure!
    I made these this morning and they turned out heavenly!
    Thanks for the recipe <3