Blog post

Passionfruit, Pineapple, Banana and Ginger Muffins

December 12, 2017

Sometimes I get the strange craving for something sweet, yet also tangy to give my taste buds a little zing in the mornings.

Creating these Passionfruit, Pineapple, Banana and Ginger Muffins provided me with a bite sized morsel of the summer tropics, whereby I could imagine myself by the poolside indulging in these muffins…and perhaps sipping on a Pina Colada (because it is always 5 o’clock somewhere in the world).

These muffins are a treat anytime of the day and also make a great healthy snack for the little ones lunch box. 

Makes approximately 6 large muffins and 8 small muffins

8 large muffins


Gluten Free, Wheat Free, Vegan, Dairy Free, Refined Sugar Free


Energising Breakfast

Preparation & Cooking Time

20 minutes prep time

17 minutes cooking time

5 minutes sit time

 Dry Ingredients

  • 1 1/2 cups of quinoa flour
  • 1/2 cup of coconut flour
  • 3/4 cup of almond meal
  • 2 tbsp desiccated coconut
  • 4 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • pinch salt

Wet Ingredients

  • 150g pineapple pieces cut into chunks
  • 4 tsp of pineapple juice
  • 1 medium banana mashed
  • 1 passion fruit pulp
  • 1/4 cup of coconut oil
  • 2 chia seed eggs
  • 2 tsp vanilla essence


  • 1 x chopping board
  • 1 x knife
  • 2 x measuring spoons
  • 1 x measuring cup
  • 2 x large mixing bowls
  • 1 x 12 muffin tray
  • 1 x masher
  • 1 x small bowl


  1. Preheat the oven to 180 degrees celsius
  2. Spray the muffin tin with cooking spray
  3. Prepare the chia seeds eggs and set aside for 5 minutes
  4. Mash the banana in one of the large bowls 
  5. Cut the passionfruit in half and scoop out the contents. Add 1/2 of the contents to the bowl containing the banana and keep the other 1/2 aside to later place on top of the muffin mixture 
  6. Add the melted coconut oil, pineapple juice, chia seeds eggs and vanilla essence to the same mixing bowl. Mix well
  7. In a seperate large bowl add all of the dry ingredients and mix well.
  8. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Fold the mixture in so that it is well combined. 
  9. Add the pineapple chunks into the mixture and combine it into the muffin mixture
  10. Fill the muffin tins to the top with the Muffin mixture and top each one with a small amount of passionfruit pulp
  11. Bake the muffins for 17 minutes until golden brown at the top
  12. After the 17 minutes remove the muffins from the oven checking to see if they are cooked thoroughly by placing a mental skewer through the muffin to see if it comes out clean. If it doesn’t, then place back into the oven for 5 minutes
  13. Once cooked completely, remove from the oven and let the muffins sit for 5 minutes to cool. Best served warm. Bon Apetit!


  • If you are not a fan of Bananas then replace this with apple sauce 
  • If you do not have chia seeds then you can make flax seed eggs instead 

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