Name: Raspberry & Passionfruit Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup Raspberries; 3 medium Passionfruit pulp; 2 cups Gluten Free Plain Flour; 1 tsp Baking Soda; 1 tsp Baking Powder; 1/2 Cup Sugar; 2 egg replacers (I use Orgran Egg Replacer but you can use alternatives); 1 cup Almond Milk (or Soy); 3 tbsps extra virgin Olive Oil; 1 tsp Vanilla Essence

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So my neighbours put in a passionfruit vine along our adjoining fence and I gotta say, I definitely have no complaints, especially when some months later I went walking along the fence and found 9 fresh passionfruit had dropped to the ground on our side ready to be eaten.

The skin wasn’t quite wrinkled on them yet so i gave them some days to wrinkle up and pondered what I would make with them…and stumbled across the idea of Raspberry and Passionfruit muffins. The original recipe I found wasn’t gluten free or vegan so of course I have made a few minor adaptions, but the end result is delicious. Try it and let me know!

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Raspberry & Passionfruit Muffins

Course Dessert, Snack

Keyword cupcake, dairy-free muffins, easy vegan muffins, egg-free muffins, gluten free muffins, muffin, passionfruit, raspberry, vegan friendly muffins

Prep Time 20

Cook Time 15

Total Time 35

Servings 12 Muffins

Ingredients

1 cup Raspberries
3 medium Passionfruit pulp
2 cups Gluten Free Plain Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 Cup Sugar
2 egg replacers (I use Orgran Egg Replacer but you can use alternatives)
1 cup Almond Milk or Soy
3 tbsps extra virgin Olive Oil
1 tsp Vanilla Essence

Instructions

How to Prepare:

Preheat the oven to 180c for Conventional and 160c for Fan-Forced (350f)
Sift the dry ingredients into a mixing bowl;
Gently stir through the raspberries;
In a separate bowl mix all the wet ingredients together;
Make a well in the centre of the dry ingredients and add the wet ingredients then gently stir to combine (don’t overmix though);
Spoon the mixture into a greased muffin tin.
Now it’s time to bake for 15-20 minutes. *(SEE NOTE BELOW)
Once out of the oven, let the muffins cool in the pan for 5 minutes before turning out onto a cooling rack to completely cool.
Apply to face!

Notes

NOTE: The original recipe this was inspired by was not gluten-free and it suggested 15-20 minutes baking time, however, I find that baking with Gluten-Free Flours the mix tends to be a lot denser, so for me, it needed the full 20 minutes cooking time. If you choose to use normal wheat flour, then check your muffins after 15 minutes to see if ready.