Food ideas: Passionfruit and Coconut Muffins

Passionfruit and coconut muffins

Passionfruit and coconut muffins

Is anyone else's passionfruit vine going wild at the moment? Mine certainly is, so I have been getting creative in finding ways to incorporate these delicious nuggets of sweetness into our daily diet to make the most of my late winter crop.

What better way to enjoy fresh passionfruit than to combine it with coconut in a deliciously moist muffin that is not only tasty, but is also chock full of nutritional goodness.

As well as boasting many other health benefits, many people aren't aware how high in Vitamin C this unique little fruit is. In fact, the dose of vitamin C we obtain from devouring a serve of passionfruit is more than 100 per cent of our total intake requirement for a healthy diet, and we all know how important it is to keep our Vitamin C levels up to ward of winter colds and flus … now that's my kind of medicine.

This recipe is dairy free, gluten free and nut free, so it is another great one to add to your school lunchbox repertoire, and is full of good quality real food ingredients that will leave the lucky recipients full for ages as well as giving them a super nutritional boost. 

Makes 12 mini muffins


1/2 cup coconut flour, sifted

1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil

1/4 cup honey

3 eggs, whisked

Juice and seeds from 4 passionfruit

1/4 cup of desiccated coconut

1 tsp vanilla


Mix dry ingredients together in a small mixing bowl.

In small saucepan (or microwave) melt coconut oil, and once cooled slightly add oil to the whisked eggs, honey and vanilla.

Mash the banana in a separate bowl and mix with pulp from the passionfruit.

Add fruit to the moist ingredients and then combine with dry ingredients, stirring well. Leave to sit for 5 minutes before spooning into a mini muffin tray.

These muffins won't rise during cooking, so you can fill them to the desired amount in each mould.

Cook for 25 minutes in a moderate oven (180 degrees), or until golden brown and cooked through.

Enjoy warm with a dollop of yoghurt for dessert, or cooled for morning tea.


Stephanie Meades is a Certified Gut & Psychological Syndrome Practitioner and Nutritionist. For more real food inspiration visit