Passionfruit & Coconut Muffins
Tender, tropical muffins packed with tangy passionfruit pulp, toasted shredded coconut, and wholesome grains. Naturally sweetened with pure maple syrup for the ultimate breakfast or lunchbox treat.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 muffins 1x
- Category: Breakfast / Snack
- Cuisine: Australian / Baking
Ingredients
Scale
- 1 cup (160g) wholemeal self-raising flour
- 1 cup (150g) white self-raising flour
- 1 1/2 tbsp shredded unsweetened coconut (plus extra for topping)
- 1 cup (250ml) fresh or unsweetened canned passionfruit pulp
- 1/2 cup (125ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 1 large free-range egg, room temperature
- 1/4 cup (60ml) canola oil or mild coconut oil
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with paper cases.
- In a large bowl, whisk together the wholemeal flour, white flour, and shredded coconut. Form a well in the center.
- In a separate jug, whisk the passionfruit pulp, buttermilk, maple syrup, egg, and oil until completely combined.
- Pour liquid mixture into the flour well. Fold gently with a spatula until just combined; do not overmix (batter should remain slightly lumpy).
- Divide batter evenly among the 12 muffin cups. Sprinkle remaining coconut across tops.
- Bake for 15–18 minutes until lightly golden and an inserted toothpick comes out clean.
- Cool in tray for 5 minutes, then transfer to a wire cooling rack.
Notes
- Hydration Tip: Wholemeal flour absorbs liquid at different rates. If batter appears overly stiff, add 1 tablespoon of extra milk.
- Storage: Keep in an airtight container with a paper towel at room temperature for up to 3 days. Freeze wrapped individually for up to 3 months.
Find it online: https://cakeshungry.com/passionfruit-coconut-muffins/