Peach & White Chocolate Muffins

Ingredients

• 5 Tbsp coconut oil, melted
• 2/3 cup coconut or almond milk, room temp
• 1 flax egg (1 Tbsp ground flax seed, 3 Tbsp water). Similarly, 1 egg of “no egg” works really well too
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated coconut palm sugar (caster sugar can work too)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups peaches, diced, plus an extra 1/2 cup for topping
• 1 1/2 cups vegan white choc, cut into chunks similar size to the peaches. ‘Sweet William’ chocolate from the “health food” section of Coles works really well

Method

1. Preheat oven to 180°C / 355°F and line or grease 12 regular size muffin tins or 6 large.
2. Make muffin batter by combining 5 Tbsp coconut oil (melted), 2/3 cup coconut or almond milk (warmed to room temperature), egg replacement (premade) and 1/2 tsp vanilla extract in a small bowl. Set aside.
3. In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated coconut palm sugar, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Whisk together.
4. Add the coconut oil and coconut milk mixture to the flour mixture and mix until just combined. Don’t overmix.
5. Fold in 1 1/2 cups peaches and 1 1/2 cups of white chocolate until just combined. Set aside remaining 1/2 cup of peaches to place on the top of each muffin.
6. Spoon batter into each muffin tin almost to the top (muffin tops are good), and place 1-2 peach pieces on each muffin. Then sprinkle each muffin with a little extra coconut palm sugar too.
7. Bake at 180°C / 355°F for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins, then remove and let cool completely on a cooling rack. Enjoy!

Photo & recipe by Tim Slingsby