Tropical Fruit Muffins

Recipes Tropical Fruit Muffins

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.

Lunchbox

10 min prep

25 min cook

12 serves

0.4 serves of fruit

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

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.

Serving suggestions: When preparing the muffin mixture, try to avoid overmixing, as this can make them tough.

Feel free to substitute the fresh passionfruit for canned or frozen passionfruit, or alternatively replace with the juice and zest of a small orange.

Storage tips: Leftover muffins can be stored in an airtight container in the fridge for up to 3 days or frozen for 2-3 months.

Kids in the kitchen: Depending on your child’s age and skill, they can help mash the banana, or press the banana chunks into the muffins before baking.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.