Feel Good Tropical Muffins

These tropical muffins are the perfect grab-and-go breakfast or snack. We’ve used PACK’D Organic Pineapple and Passionfruit for a delicious zingy flavour with a hint of spice. Easy to bake and gluten free they’re moist, fluffy and filling.  

Makes 8 

Hands on: 10 minutes 

Overall time: 35 minutes 

Storage: Tupperware for up to 3 days 

INGREDIENTS

• 200g PACK’D Organic Pineapple 
• 50g PACK’D Organic Passionfruit  
• 300g whole grain spelt flour 
• 1 tsp bicarb of soda 
• 1 tsp baking powder 
• 1 tsp ground ginger
• Pinch of salt  
• 160ml coconut yoghurt 
• 6 tbsp cashew or almond milk  
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract 
• 1/3 cup sugar free granola for topping 

METHOD

1. Preheat the oven to 180C / 160 fan
2. Line a muffin pan with paper cases
3. Add the frozen pineapple + passionfruit to a non-stick pan with approx 1/2 tbsp of water.  Cook on a low heat until soft and sticky, about 4 - 5 minutes. Allow to cool. Blitz with stick blender until smooth or mash with fork
4. Add the flour, bicarbonate of soda, baking powder, ginger and salt to a mixing bowl and stir to combine
5. Add the cooled stewed pineapple and passionfruit to the dried ingredients along with the coconut yoghurt, nut milk, maple and vanilla. Stir until it forms a smooth batter
6. Add batter to muffin cases. Top with a sprinkling of granola. Bake for approx. 25 minutes or until you can insert and remove a skewer without crumbs sticking. Allow to cool on a wire rack to firm up

Show us how you make yours by tagging us on Instagram @packdco