Gluten Free Passionfruit Muffins
Today, the last of the peanut butter-chocolate buckwheat muffins (wait, did I post that recipe?!) were finished at breakfast, and I’m free to play! Passionfruit is a favorite in our home, so I’m going for that (even though it’s not chocolate and it’s not peanut butter, the top two baking ingredients).
So…this is a totally different recipe from what you’re used to seeing. Yes, still muffins, still full of nuts and seeds, still gluten/sugar/dairy-free…but no chocolate!
Oh, BTW, passionfruit is maracuyá in Spanish, in case you were wondering.
1/2 cup Vegetable oil
1 cup Honey
1 cup Passionfruit juice and pulp (I purchased this, it’s not freshly…squeezed? mashed? extracted?)
1 t. Vanilla extract
2 cups Flour (I used a blend of corn and rice)
1/2 t. Sea salt
1 t. Baking powder
1/2 t. Baking soda
1/2 cup Slivered almonds and Mixed sesame seeds
Preheat oven to 350°F/180°C. Line muffin pan with cups.
Mix together moist ingredients. Separately, mix dry ingredients, then add dry to moist, mixing gently until combined. Divide among 12 muffin cups. Sprinkle extra slivered almonds on top. Drizzle additional passionfruit juice on top if you have some.
Bake for 25-28 minutes, or until a knife inserted comes out clean.
Enjoy! These muffins take the prize for most gorgeous muffins yet. Or maybe I’m just not used to white (non-chocolate) muffins. They’re beautiful.