Strawberry, almond and passionfruit muffins
Last updated date: 15 September 2022
- 250g punnet strawberries
- 400g can no-added-salt cannellini beans, rinsed, drained
- 2 eggs
- 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
1 Preheat oven to 160ºC. Line 12 holes of ¹⁄³-cup capacity muffin pan with paper cases. Thinly slice a third of the strawberries and roughly chop remaining.
2 Mash beans in a large bowl until almost smooth. Add eggs, maple syrup and vanilla, stirring well to combine. Add almond meal and baking powder, stirring to combine. Using a wooden spoon, fold through chopped strawberries and a third of the passionfruit pulp.
3 Divide muffin mixture among paper cases. Arrange sliced strawberries over tops of muffins, then bake for 25–30 minutes or until light golden and firm. Remove pan from oven and allow muffins to cool for 2 minutes before transferring to a wire rack to cool completely. Serve drizzled with remaining pulp.
Once these muffins have cooled completely, you can wrap them individually in cling wrap, then store in the freezer for up to one month.
Nutrition Info (per serve)
Total fat 3.6g
–Saturated fat 0.3g
Dietary fibre 2g
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