I made these for Sunday breakfast for a load of friends. They adored them so much I said I’d put them on the blog. They are not excessively sweet, so you can add more sugar if you want to, but we liked them as is with coffee. Yum-a-Rama.

Makes 12.

Ingredients:
½ cup of desiccated coconut and a few spoonfuls more for decoration
2 or 3 peaches or nectarines peeled and finely diced
1 teaspoon of vanilla extract
2 tablespoons melted coconut oil
1 large egg or egg replacer for one egg
1/3 cup soya milk
½ cup of sugar
1 cup coconut yogurt
¼ teaspoon of salt
1 teaspoon baking powder
1 teaspoon of baking soda
2 cups of flour (I used white spelt)

Icing
1 cup icing sugar
2 tablespoons lemon juice

How:
Preheat the oven to 180°C and line a muffin tin with muffin cases.
Put the flour, baking soda, baking powder and salt in a bowl and set aside.
Meanwhile, put the sugar in a mixing bowl with the egg and vanilla and beat with an electric whisk till light and fluffy.
Then, add the coconut oil, the coconut yogurt and milk and mix together.
Next put in the dry ingredients (the flour mixture) and mix, but don’t over mix.
Then, stir in the most of the peach pieces, reserving some for decoration and add the ½ cup of desiccated coconut.
Scoop the mixture evenly into the muffin cases and sprinkle with the remaining peach pieces and desiccated coconut.
Bake for about 17 minutes, they are done when a skewer comes out clean from the centre. Leave to cool.
Mix the lemon juice with the icing sugar until creamy and drizzle over the cooled muffins.