These Mango and Passionfruit Muffins are a delightful tropical treat. They are delicious, a little tangy and will have your mouth watering at every bite. Perfect for a morning tea or lunch snack.
I love passionfruit! If you’re lucky enough to be growing your own, you will especially love this recipe. You can also make these muffins year round by using frozen mango instead of fresh.
The passionfruit together with the mango makes these muffins simply irresistible. I was just told recently that you can purchase frozen passionfruit pulp, so I am going to look for this at my next grocery shop and try it next time with this recipe.
As you know I freeze everything I bake so that I have snacks on hand to take to work for lunch and pack into the kid’s lunch boxes. Although 2 members of my family aren’t fans of mango, so all the more for me. You could also use apples or peaches in this recipe if you didn’t have any mangos available or if you have fussy eaters who prefer other fruit.
mango and passionfruit muffins
- Total Time: 30 min
- Yield: 12 1x
Ingredients
- 2 cups self raising flour
- 1/3 cup caster sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 165ml coconut milk
- 4 passionfruit
- 1 small mango, diced into small pieces
Instructions
- Preheat oven to 180°C fan forced.
- Line a 12-hole muffin tin with muffin patty cases.
- In a large bowl or electric mixer add flour, sugar, oil, egg, vanilla and coconut milk. Mix to combine.
- Add passionfruit pulp from 3 of the passionfruits and half the diced mango to bowl and gently fold through.
- Spoon mixture evenly into muffin cases.
- Drizzle each muffin with remaining passionfruit pulp and mango.
- Bake in the oven for 15-18 minutes or until golden.
- Stand in pan for 5 minutes, then put onto a wire rack to cool.
- Prep Time: 15 min
- Cook Time: 15 mins
You’ll find more freezer friendly muffins, cookies, bliss balls, slices and more in my new Lunch Box Recipe cookbook.
