One Bowl Peach & Coconut Muffins with Basil Crumble (Vegan)

Peaches are one of the most delicious and versatile summer fruits out there. They're great in salads, desserts, savoury dishes and sauces but in this case, muffins! I based this one on another one bowl muffin recipe I've created a while back which quickly became one of the most frequented recipes on this blog.

These muffins are light, fluffy, packed with flavour and easily adaptable to your dietary needs. Perfect as a grab-and-go snack or as a summery sweet treat, these muffins are a great healthy and plant-based option for kids and adults alike.

The crumble is made using plant-based butter, desiccated coconut, brown sugar and basil, creating a perfectly fragrant and textured top layer. Oh and did I mention you need only one bowl and a food processor to make them?

This one is an absolute must try before the end of the summer so get your hands on some beautiful peaches and let's dive in!

Tips and Tricks:

  • The crumble recipe will yield enough to top 16 muffins. The leftover crumble can be used as a base or to top your puddings and custards or to make a simple fruit crumble. If you want no leftover crumble, I recommend either halving the crumble recipe or doubling the muffin recipe.

  • Try using peaches that aren't too ripe for this recipe. The soft and juicy peaches will release that moisture during baking if not prepared properly and this may result in muffins that are too moist in the middle. If you have ripe peaches and want to make use of them nonetheless, I recommend patting them gently with a kitchen towel after you've cut them to absorb the extra moisture.

  • After they've been cooled in room temperature, you can store these muffins in an airtight container for up to 3 days. They will get soggy with time so I recommend placing a paper towel in the bottom of your container but also on top of the muffins before closing the lid. I highly recommend you keep your container over your counter in room temperature.

  • You can use coconut sugar if you're looking for a refined sugar free option.

  • I haven't tried it personally but you can experiment with almond flour or buckwheat flour for a gluten-free version.

  • You can leave the skin on or off when you're preparing your peaches. I prefer the skin on but this choice is entirely personal.

  • Cupcake liners can stick to the muffin very easily. If you have some extra time in your hands, you can try to make your own muffin liners using parchment paper. This might take you 10 more minutes to make but it will save you from trying to scrape off the delicious muffin bits that got stuck to the liner!

Bon Appétit!








210 grams or 1½ cups of flour

36 grams or 2/4 cups of desiccated coconut

2 tsp of baking powder

A pinch of salt

100 grams or 1/2 cups of brown sugar

200 grams or 3/4 and 2 tbsp of plant milk of your choosing (I used coconut, to add some extra coconut flavour)

60 grams or 1/4 cup of vegetable oil (or melted and cooled coconut oil)

1 tsp vanilla extract

1 cup of peaches, chopped


18 grams or 1/4 cup of desiccated coconut

30 grams or 1/4 cups of flour

40 grams or 1/4 cups of sugar or brown sugar

32 grams or 3 tbsp chilled vegan butter or regular unsalted butter if you like

About 20 basil leaves


1. Preheat your oven to 190°C or 374°F.

2. Clean and chop your peaches into small pieces. Set aside.

3. In a food processor, pulse all the ingredients together several times until the basil leaves are fully incorporated. Pulsing will yield better results and a chunkier crumble. Store your crumble in the fridge until it's time to use it.

4. Place cupcake liners in your muffin tin or make your own liners using parchment paper.

5. In one large mixing bowl, mix and sift all dry ingredients together.

6. Add all wet ingredients, mix everything together just enough to form a batter, do not over mix.

7. Fold in the peaches, pour the batter inside your cupcake liners and top them generously with your crumble.

8. Bake the muffins for about 20-25 minutes. When the crumble turns golden brown, stick a wooden pick or a bamboo skewer in the middle of your muffin to check for doneness, if it comes out clean, they're good to go.

9. Remove the muffin tin from the oven and transfer the muffins on a cooling rack. Let them cool and enjoy!


If you liked this recipe, you might want to check out One Bowl Cherry & Dark Chocolate Muffins with Tahini Drizzle

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