Passionfruit, Coconut & Quinoa Muffins

Yum, passionfruit season is here! These Passionfruit, Coconut and Quinoa Muffins make the perfect seasonal lunchbox filler.

Serves: 10-12 muffins, depending on size of tin

Passionfruit, Coconut & Quinoa Muffins


  • 2 cups cooked quinoa, cooled (290g)
  • 1/2 cup buckwheat flour (75g)
  • 1/2 cup shredded coconut (35g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda (bicarb)
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/2 cup coconut sugar (80g)
  • 1/4 cup coconut milk, or milk of choice (60ml)
  • 1/4 cup passionfruit pulp (60ml)
  • 1/4 cup olive oil (60 ml)

For topping:

  • 1 Tbsp shredded coconut, extra
  • 1 Tbsp passionfruit pulp, extra


  • Preheat oven to 180°C. Line a muffin tin with paper cases.
  • Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make 
a well in the centre.
  • Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
  • Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin 
  • Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean. 
Turn out onto rack to cool completely.


Did you know? Passionfruit is a good source of fibre and source of Vitamin C, helping to keep your digestive system healthy and helping your body to fight off the dreaded winter flu.

Credit: Australian Passionfruit 

Easy Freezable Banana Muffins
Healthy Chocolate Brownies
The secret to healthy afternoon snacks

Written by kidsonthecoast

Get in touch