Prep Time: 20 mins Cook Time: 2.5 hours Serves: 10-12 muffins, depending on size of tin.
INGREDIENTS
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
METHOD
1. Preheat oven to 180°C. Line a muffin tin with paper
cases.
2. Tip dry ingredients – quinoa through salt – into a large
bowl. Stir to combine, then make a well in the centre.
3. Combine remaining ingredients – eggs through oil – in
a jug and whisk until smooth.
4. Pour wet ingredients into dry and stir until fully
incorporated. Divide into lined muffin tin holes.
5. Bake 20 – 22 minutes until a skewer inserted in the
centre of a muffin comes out clean. Turn out onto
rack to cool completely.
Recipe courtesy of Australian Passionfruit www.aussiepassionfruit.com.au
