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Passionfruit and coconut muffins

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 Passionfruit and coconut muffins

  • 15m prep
    •  
  • 25m cook
    •  
  • 12 servings
    • These 3-step muffins are wholesome, easy to make and super delicious - just perfect for kids lunches this spring!

    190 calories per serve

    Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

    8 Ingredients

    • 1 cup (160g) wholemeal self-raising flour
    • 1 cup (150g) self-raising flour
    • 1 cup (250ml) passionfruit pulp
    • 1/2 cup (125ml) buttermilk
    • 1/3 cup (80ml) maple syrup
    • 1 Coles Australian Free Range Egg
    • 1/4 cup (60ml) canola oil
    • 1 1/2 tbsp shredded coconut

    3 Method Steps

    • Step 1
      Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Place the combined flour in a large bowl. Make a well in the centre.
    • Step 2
      Whisk the passionfruit pulp, buttermilk, maple syrup and egg in a small bowl until combined. Add to the flour with the oil and fold until the mixture is just combined. Divide the passionfruit mixture evenly among the paper cases. Sprinkle with coconut.
    • Step 3
      Bake for 25 mins or until a skewer inserted in the centres comes out clean. Turn the muffins onto a wire rack to cool slightly. Serve warm or at room temperature.


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