Peach and White Chocolate Spelt Muffins
Prep time
Cook time
Total time
Recipe type: Muffins
Serves: 12 muffins
  • 2 cups wholemeal spelt flour
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • 1 and ½ tsp baking powder
  • ½ cup white chocolate chips
  • 3 eggs
  • ½ tsp vanilla paste
  • ⅓ cup coconut oil, melted
  • ½ cup Greek yogurt ( at room temp)
  • Peach Compote:
  • 3 peaches, peeled and sliced
  • 2 Tbls honey
  • 50 ml water
  • Topping:
  • 1 handful oats
  • coconut sugar to dust
  1. Preheat the oven to 200C and grease a 12 hole muffin tray.
  2. Place the peaches in a small saucepan, over medium heat along with the honey and water and allow to simmer until the water has reduced and the peaches are soft. Set aside to cool.
  3. In the meantime Combine the dry ingredients in a large bowl.
  4. Lightly beat the eggs, then add the vanilla paste, coconut oil and Greek yogurt and whisk to combine. Stir in the peaches.
  5. Make a well in the center of the dry ingredients, then pour in the wet mixture. Fold in the wet ingredients until just combined.
  6. Use an ice-cream scoop to divide the mixture evenly between the muffin tray holes, then sprinkle with oats and coconut sugar.
  7. Place the muffins in the oven and turn down the heat to 180C. Bake for 20 minutes, then remove from the oven and allow to cool on a baking rack.
Recipe by The Luminous Kitchen at