peach muffins w/ coconut oil & milk

By foodiva

Ingredients

• 2 large eggs or, for vegan option, 2/3 cups applesauce
• 1/2 cup coconut oil (vegetable oil can be substituted)
• 1/4 cup coconut milk (canned, full fat)
• 3/4 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 4 large very ripe bananas, mashed
• 1 cup all-purpose flour
• 1 cup whole wheat all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups diced fresh peaches
• 2 Tablespoons flour for peaches

Details

Servings 18
Preparation time 10mins
Cooking time 40mins
Adapted from threebeansonastring.com

Preparation

Step 1

Instructions
Preheat oven to 350F. Prepare muffins tins with cupcake liners.
In a large bowl, add the eggs, coconut oil, coconut milk, brown sugar, vanilla, and whisk to combine.
Stir in the bananas, mixing well.
Fold in the flours, baking powder, baking soda, cinnamon, nutmeg and salt and stir gently until just combined. Do not over mix.
In a small bowl toss the peaches with 2 tablespoons flour until coated, which helps prevent the peaches from sinking.
Add the peaches to the batter, again being careful not to over mix.
Pour batter into 18 baking cups, filling each cup about two thirds full.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Instructions