Strawberry, almond and passionfruit muffins
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Time to make:
40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
$1.20 per serve
(at time of publication)
Full ingredients list:
1 x 250g punnet strawberries, hulled
1 x 400g can no-added-salt cannellini beans, rinsed, drained
¹/³ cup pure maple syrup
1 teaspoon vanilla extract
1¹/³ cups almond meal
2 teaspoons gluten-free baking powder
Pulp of 3 passionfruit
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 160ºC. Line 12 holes of ¹/³-cup capacity muffin tin with paper cases. Thinly slice one-third of the strawberries and chop the rest.
2 Mash the cannellini beans in a large bowl until almost smooth. Add the eggs, maple syrup and vanilla; stir to combine. Add the almond meal and the baking powder to the bean mixture, stir ingredients until combined. Fold through two-thirds of the diced strawberries and the pulp of one passionfruit.
3 Divide the mixture between cases. Scatter sliced strawberries on top. Bake for 25–30 minutes. Set aside to cool for 2 minutes before transferring to a wire rack to cool completely. Serve the muffins topped with the remaining passionfruit pulp drizzled over.
About this recipe
First published: September 2019