RECIPE: Passionfruit, Coconut & Quinoa Muffins

01 December 2019

Yum, passionfruit season is here! Yup, though most Australians associate the zesty fruit with hot summer days, many are unaware passionfruit also has a winter peak.

And these Passionfruit, Coconut and Quinoa Muffins make the perfect seasonal lunchbox filler.   

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


  • 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 

Written by

Kids on the Coast/Kids in the City
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