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.
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.
- Preheat the oven to 180ºC, gas mark 4.
- Place the flour, baking powder, muesli and coconut in a large mixing bowl.
- Halve the passion fruit. Scoop out the pulp and juice and press through a sieve. Discard the seeds.
- 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.
- Spoon the mixture into greased muffin moulds. Bake for 20-25 minutes until golden brown and firm on top.
- 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