You’d be forgiven for thinking of muffins as a naughty ‘snack’ food when you’re feeling a bit peckish in the afternoon or need a mid-morning pick-me-up, but do it right and a muffin can actually be a healthy addition to your diet. This muffin recipe uses quinoa and buckwheat as its main gluten-free ingredients and stars passionfruit as the perfect addition to a winter warmer recipe. Passionfruit boasts immune-boosting properties, is rich in antioxidants and high in fibre for digestive health. To make it a dairy-free option, simply opt for a nut milk alternative instead of regular cow’s milk.
GLUTEN-FREEN RECIPE: PASSIONFRUIT, COCONUT & QUINOA MUFFINS
Serves: 10-12 muffins
Ingredients
2 cups cooked quinoa, cooled (290g)
½ cup buckwheat flour (75g)
½ cup shredded coconut (35g)
1 tsp baking powder
½ tsp baking soda (bicarb)
½ tsp sea salt
2 eggs
½ cup coconut sugar (80g)
¼cup coconut milk, or milk of choice (60ml)
¼cup passionfruit pulp (60ml)
¼ cup olive oil (60 ml)
For topping:
1 tbsp shredded coconut, extra
1 tbsp passionfruit pulp, extra
Method
1. Preheat oven to 180°C. Line a muffin tin with paper cases.
2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make a well in the centre.
3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes.
5. Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean. Turn out onto rack to cool completely.
Recipe courtesy of Australian Passionfruit.
Want more deliciously sweet (and healthy) muffin recipes? Try these easy banana muffins by Leah Itsines and chocolate raspberry muffins from nutritionist, Jessica Sepel. More into the savory muffins? Be sure to check out these 5-ingredient egg muffins for a high protein breakfast on-the-go.
