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!