Peach & White Chocolate Muffins

Made with fresh peaches and gooey white chocolate, these muffins are simply sensational.


  • 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


  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

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