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These muffins are addictive, moist and perfect in every way. If you want them to be more dessert-y add the chocolate chips. If you want them to be more breakfast-y then leave out the chocolate.

Courtesy of Chef Zissie.
Visit her delicious site at www.chefzissierecipes.com

Servings: 8 muffins

Cook time: 30 minutes

Ingredients

Quantity
Ingredient
5 Tbsp
coconut oil*
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1/2 Cup
sugar*
organic cane sugar* or try coconut sugar*
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1
lemon
zested
1 tsp
nutmeg*
whole* zested or 1 tsp nutmeg powder*
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3/4 Cup
plain yogurt
1
egg
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
sea salt
pink Himalayan*
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1 1/2 Cups
flour
whole wheat* or spelt*
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1 1/2 Cups
frozen peaches*
thinly (& carefully!) sliced
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1/2 Cup
white chocolate chips
optional

Instructions

  1. Preheat your oven to 375°F. Prepare a baking dish with parchment paper. Prepare 8 baking cups on the tray and spray with olive oil.
  2. In a large bowl, add the coconut oil, sugar, nutmeg, lemon zest, yogurt, and egg. Whisk well.
  3. Add the baking powder, baking soda and salt until fully combined.
  4. Add the flour and peaches and mix well until batter is thick and even.
  5. Using a spoon, divide between prepared muffin cups. Place in oven and bake for 30 minutes.

*Available at nectarina

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