These delicious raspberry and passionfruit muffins from Wick are the perfect addition to any lunchbox. You can vary the fruit depending on what you have on hand. They’re gluten-free, dairy-free and can be made egg and nut free so they’re a winner for everyone.
For more tasty, gluten-free recipes using simple everyday ingredients check out the Wicked Wellbeing website. Wick is passionate about helping you to create healthy, yet quick and easy family friendly meals and she has plenty of options for breakfast, lunch, dinner, snacks, and desserts.
Raspberry and Passionfruit Muffins
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 12 muffins
Ingredients:
1 cup raspberries (I used frozen)
4 medium passionfruit, pulped (you can also use frozen)
2 cups gluten-free baking mix, or 2 cups plain flour (or 1 cup plain flour & 1 cup wholemeal flour)
1 tsp baking soda
1 tsp baking powder
⅓ cup coconut sugar or brown sugar (of if you like it slightly sweeter, add ½ c)
2 eggs (use two flax eggs if dairy free) 1 cup milk, or nut milk if dairy free
3 T coconut oil or neutral flavoured oil
1 tsp vanilla essence
½ cup white chocolate drops, dairy free if required, optional
slivered almonds for top, omit if nut free
Instructions:
Preheat the oven to 180 C.
Prepare a 12 holed muffin tray with muffin liners.
To make the Raspberry & Passionfruit Muffins, sift the dry ingredients into a mixing bowl and gently stir through the raspberries.
In a separate bowl mix all the wet ingredients together, including the passionfruit pulp.
Make a well in the centre of the dry ingredients and add the wet ingredients, along with the white chocolate drops if using, then gently stir to combine (don’t over-mix).
Spoon the mixture into prepared muffin trays about ¾ fill.
Bake for 15-20 minutes or until skewer comes out clean.
Let the muffins cool in the muffin tray for 5 minutes before moving onto a cooling rack to completely cool. Store in an airtight container in the cupboard for 1-2 days or to retain freshness, freeze and take out as required. Perfect for school lunchboxes!
From Wick …
Stuck in confusion about what you should eat?
I was talking to a friend a while back and she was mentioning that she’s just completely lost her way, totally bored with food and is just grabbing whatever she can to get her through. She’s lost inspiration and the desire to eat healthy, in fact, she’s even forgotten what she should be doing.
This resource is something I’ve been wanting to put together for a VERY long time but time just hasn’t availed but having that conversation really helped me action it, and I’m stoked with it!
It’s a FREE eBook called: “What Shall I Eat? Your guide to staying more satisfied & nourished”
Included is:
Balanced Meal Guide: Learn how to combine macronutrients (carbohydrates, proteins and fats) for sustained energy and health
Four Food Groups: Explore the importance of incorporating different food groups into your daily diet, and how much of each on your plate – how much protein should we actually be having, and carbs, and fat? I reveal all.
Pick ‘n Mix Guide: Create your own personalised meals from a variety of options to create your ideal combinations
These are the principles that I follow EVERY.SINGLE.DAY to keep me sustained and so I know I’m nourishing my body.
Click here to find out more and to purchase my free eBook
Try Wick’s Coconut Flour Chocolate Chip Cookie Recipe
About The Author: Katie Brooks
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