If I had to pick a favorite muffin in the world, these Ginger Peach Muffins are it. So sweet and indulgent tasting, but no refined flour or sugar.
Hold on to your breakfast plate! These Ginger Peach Whole Wheat Muffins are excellent! They started as a way for me to eat more ginger and peaches together because I happen to think they are both delicious. But they turned out so good that they were gone in a flash and I had to bake more in a hurry.
Of course, I love peaches. I am from Georgia after all. Our family also lives in Savannah so if we eat all the Georgia Peaches, it is just as easy to cross the border and eat all of South Carolina’s peaches too.
One of the difficulties in baking with whole wheat flour is the tendency for baked good to be tough or become dry. These are moist and flavorful – and GONE! Use white whole wheat flour for the milder taste and softer texture. And coconut oil is the perfect to keep them moist and soft without all the unhealthy side effects of vegetable oil. If you have never tried coconut sugar, this is the recipe to try it with. Coconut sugar is wonderful for baking. It tastes a little like caramel when baked. Yum!
Here is the Ginger Peach Compote this recipe uses. It is delicious over ice cream, yogurt and pancakes or waffles too! I usually make a double portion and make muffins with half and store half in the refrigerator for serving over dessert.
Looking for more peach recipes? This Ginger Peach Sangria is my favorite excuse to sit by the pool in the summer. Pin It for Later!
- 3 cups white whole wheat flour
- 1 tsp salt
- 3 tsp baking powder
- 1 cup coconut sugar
- 2 eggs
- 2/3 cup milk
- 3/4 cup coconut oil
- 1 1/2 cup ginger peach compote
- cup fresh or frozen peaches peel if using fresh
- 3-4 tbsp 100% pure maple syrup to taste
- 1 finger fresh ginger
- 1/4 cup water
For the peach compote: Combine peaches, water, and maple syrup in a small saucepan over medium-low heat. Grate ginger directly over peaches. Stir gently to mix. Allow to cook gently for 7 to 10 minutes or until peaches are very soft and liquid begins to reduce. Use an immersion blender to blend to desired consistency. (I like my chunky but you can also blend until smooth.) If you do not have an immersion blender, pour into any blender or food processor to puree.
Preheat oven to 400 degrees. Use coconut oil or butter to oil 2 large muffin pans. (Adjust cooking time if using smaller muffin pans.)
Whisk together flour, salt, baking powder, and coconut sugar in one bowl. Whisk eggs, milk, coconut oil, and ginger compote in a second bowl until uniform. Add wet ingredients to dry ingredients and mix just until combined.
Spoon muffin mix into muffin pan until cups are 2/3 full. Bake for 18-20 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Enjoy!!
Don't forget to freeze the extras for breakfast another day!