Passionfruit coconut quinoa muffins packed with protein and fibre

Passionfruit coconut quinoa muffins packed with protein and fibre

Swap your banana bread for these fruity muffins that are jam-packed with nutritious ingredients.

Sick of baking banana bread and choc-chip muffins? We hear you!

Which is why it’s time to jazz up your baking repertoire – without sabotaging your healthy eating habits, of course – with these nutritious passionfruit & coconut muffins.

They’re packed with gut-loving ingredients and have the added benefit of protein from the quinoa. Basically, they’re the perfect snack or healthy dessert to devour.

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Passionfruit, Coconut & Quinoa Muffins

Serves: 10-12 muffins, depending on size of tin


  • 2 cups cooked quinoa, cooled (290g)
  • 1/2 cup buckwheat flour (75g)
  • 1/2 cup shredded coconut (35g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda (bicarb)
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/2 cup coconut sugar (80g)
  • 1/4 cup coconut milk, or milk of choice (60ml)
  • 1/4 cup passionfruit pulp (60ml)
  • 1/4 cup olive oil (60 ml)

For topping:

  • 1 Tbsp shredded coconut, extra
  • 1 Tbsp passionfruit pulp, extra


1. Preheat oven to 180°C. Line a muffin tin with paper cases.

2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make a well in the centre.

3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.

4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes.

5. Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean.

6. Turn out onto rack to cool completely.

This recipe is courtesy of Australian Passionfruit.

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