Name: Passionfruit, Coconut and Quinoa Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 10
Ingredients: 2 cups quinoa cooked cooled; 1/2 cup buckwheat flour; 1/2 cup shredded coconut; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 2 eggs; 1/2 cup coconut sugar; 1/4 cup coconut milk; 1/4 cup passionfruit pulp; 1/4 cup olive oil; 1 tbs shredded coconut *extra; 1 tbs passionfruit pulp *extra

by Australian Passionfruit Last updated on 07/16/2019

A healthier take on a freshly baked muffin for morning and afternoon tea. - Australian Passionfruit

Ingredients

2 cups quinoa cooked cooled
1/2 cup buckwheat flour
1/2 cup shredded coconut
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
1/2 cup coconut sugar
1/4 cup coconut milk
1/4 cup passionfruit pulp
1/4 cup olive oil

Topping

1 tbs shredded coconut *extra
1 tbs passionfruit pulp *extra

Method

Step 1

Preheat oven to 180C. Line a muffin tin with paper cases.
Step 2

Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make a well in the centre.
Step 3

Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
Step 4

Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes.
Step 5

Bake for 20-22 minutes until a skewer inserted into the centre of each muffin comes out clean.
Step 6

Turn out onto rack to cool completely.