A wonderful breakfast muffin packed with passion fruit and coconut to create a delicious tropical treat. Using gluten free muesli adds plenty of fibre to sustain energy levels and support digestion. These are ideal for lunch boxes too.

Gluten Free Breakfast Passionfruit Muffins

Overview

Difficulty -Easy

Time – 15 minutes preparation, 20-25 minutes cooking

Makes 8 muffins


What’s good about it?

Passion fruits are packed with antioxidants, carotenoids and vitamin C which can help support immune health and protect the body from oxidative stress.

  1. Preheat the oven to 180ºC, gas mark 4.
  2. Place the flour, baking powder, muesli and coconut in a large mixing bowl.
  3. Halve the passion fruit. Scoop out the pulp and juice and press through a sieve. Discard the seeds.
  4. Place the passion fruit juice, xylitol, eggs, oil and coconut milk in a blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter.
  5. Spoon the mixture into greased muffin moulds. Bake for 20-25 minutes until golden brown and firm on top.
  6. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.

Did you Know?

Olive oil is a wonderful healthy fat rich in monounsaturated fats which have been shown to help lower inflammation. Using olive oil in cakes and muffins helps keep them wonderfully moist too.

Makes 8 muffins

150g / 5 oz gluten free self raising flour

2tsp baking powder

75g / 2 ½ oz gluten free muesli

75g / 2 ½ oz desiccated coconut

75g / 3oz xylitol

3 eggs

4tbsp olive oil

100ml / 3 ½ floz Coconut milk or other dairy free milk

4 Passion fruit

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