To prepare your peaches, keep the skin on and chop into small squares about 1/2 inch diameter. Sprinkle with 2 tsp cinnamon, and coat the peaches. Set aside.
Combine both flours, salt, coconut sugar, remaining cinnamon, and baking soda in a small bowl.
In a large bowl, beat together coconut oil, vanilla extract, milk, and eggs.
Gradually mix in dry ingredients, and continue to beat until well combined (batter will be lumpy). Fold in peaches.
Pour batter into prepared muffin cups
Prepare the streusel: In a small bowl, stir together the sugar, cinnamon, flour, and butter or ghee. Spoon about 1 tsp of the streusel to top off each muffin.
Bake at 350 for 18-20 minutes or until toothpick is inserted and comes out clean.
This recipe was adapted from Bravo For Paleo's Blueberry Muffin recipe.