I have used tinned peaches for this recipe however you can use fresh peaches if they are in season. You can also make them as mini muffins for young children, just reduce the cooking time to 12-15 minutes.

Makes about 12
2 cups self raising flour or gluten-free self raising flour
1 cup caster sugar
1 cup coconut
1 Tbs white vinegar
½ cup canola oil
1 cup soy or rice milk
140g tub of apple puree
200g peaches finely chopped 

Icing:
125g dairy free margarine
1½ cups icing sugar
1 Tbs soy or rice milk
12 slices of peach 

Pre-heat oven to 180°C. Line 12 muffin pans.

Sift flour into a large bowl; add sugar and coconut stir to combine. Add the vinegar, oil and milk and beat using electric beaters until ingredients are well combined. Stir through the apple puree and peach.

Spoon mixture into prepared muffin pans. Bake in a moderate oven for 20-25 minutes or until golden.

Icing: 

Place margarine in a small bowl and add sifted icing sugar. Beat with an electric mixer until combined. Slowly add milk and beat until smooth. Spoon into a piping bag and pipe a small amount onto the top of each muffin, top with a slice of peach.