I had fresh peaches in the fruit bowl and I was in the mood to bake some muffins. I was going to make simple peach muffins but then decided to give them a coconut twist by using coconut Greek yogurt, coconut oil, and shredded coconut inside the muffins and toasted on top. The house smelled incredible while these beauties baked. The sweet and tart peaches tasted great with the sweet coconut and spicy cinnamon. My kids each gobbled up two after swimming this afternoon. They both said they were awesome and super delicious. I have a feeling these muffins won’t last long in my house.
Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
Combine the flours, baking powder, baking soda, and salt together in a dish. Combine the yogurt, sugar, milk, egg, coconut oil, cinnamon, and vanilla together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined.
Add most of the peaches and shredded coconut to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin. Gently push a few more peaches into the top of each muffin. Sprinkle with additional coconut evenly over the tops of the muffins.
Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!