Peaches and Coconut Cream Muffins

1 egg
1/2 cup coconut oil
1/4 cup honey
2/3 cup spelt flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup coconut milk
1 1/2 cups fresh peaches

For topping:
1/4 cup spelt flour
2 tablespoons oats
1 tablespoon honey
1 tablespoon coconut oil

Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners. Beat together egg, coconut oil and honey. In a separate bowl mix together flours, salt and baking powder. Stir in coconut milk, followed by the peaches. Scoop into the muffin tin.

In a small bowl mix together all the topping ingredients until crumbly. Top the filled muffin cups with the topping and bake at 350° F for 20-25 minutes. Remove from oven and allow to cool slightly for 5 minutes. Top with Coconut Cream Icing (below), if desired.


Makes 12 muffins.

Coconut Cream Icing adapted from Elana’s Pantry

¼ cup coconut milk
3 tablespoons honey
2 teaspoons arrowroot powder or cornstarch
½ teaspoon water
1 ½ tablespoons coconut oil


Heat coconut milk and honey in a small saucepan. Simmer for 10 minutes. Mix together arrowroot powder and water to form a paste. Whisk into saucepan. Remove from heat and stir in the coconut oil. Freeze for 20-30 minutes. Whip again and add to piping bag. Pipe onto muffins.