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Tropical fruit muffins
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These tropical fruit muffins are soft and naturally sweet, made with ripe banana, crushed pineapple, coconut, and a touch of passionfruit. They’re a simple, sunny twist on a classic muffin—perfect for a healthy snack or healthy lunchbox addition.
12
Serves
0.4
Serves of Fruit
(Per Serve)
0
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 3 ripe bananas
- 2 passionfruit, pulp retained
- 225g canned crushed pineapple, drained
- 2 eggs, whisked
- ¾ cup reduced-fat milk
- ¼ cup canola oil
- 1 cup wholemeal self-raising flour
- 1 cup regular self-raising flour
- 2 tbsp desiccated coconut
METHOD:
- Pre-heat oven to 180°C (160°C fan-forced). Line a muffin tray with 12 muffin cases.
- Place two of the bananas in a large mixing bowl, mash lightly with a fork. Add in the passionfruit, pineapple, eggs, milk and oil and mix to combine.
- Sift in the flours and add the coconut to the mixing bowl. Stir gently until just combined.
- Divide the batter between the prepared muffin cases.
- Chop the remaining banana into 12 chunks and then press one chunk of banana into each muffin top.
- Bake the muffins for 25 minutes or until golden and firm. Transfer muffins to a wire rack to cool.
RECIPE NOTES:
- Feel free to substitute the fresh passionfruit for canned or frozen passionfruit, or alternatively replace with the juice and zest of a small orange.
- When preparing the muffin mixture, try to avoid overmixing, as this can make them tough.
- Leftover muffins can be stored in an airtight container in the fridge for up to 3 days or frozen for 2-3 months.
NUTRITION: Per Serving
603
kJ
6.7g
Fat
1.4g
Sat. Fat
16.5g
Carbs
6.2g
Sugars
1.8g
Fibre
3.5g
Protein
109.4mg
Sodium
NUTRITION: Per 100 grams
705
kJ
8g
Fat
1.7g
Sat. Fat
19.5g
Carbs
7.3g
Sugars
2.1g
Fibre
4.1g
Protein
207mg
Sodium
