Filled with generous chunks of golden peach and zingy passion fruit, these gluten- and dairy-free muffins make the perfect mid-morning snack. If peaches and passion fruit are out of season, feel free to substitute with a handful of any seasonal fruit you have on hand, increasing the coconut milk to 1/2 cup. Slideshow: More Muffin Recipes 

February 2014


Credit: Photo © Emma Galloway

Recipe Summary test

15 mins
1 hr
Makes 8 muffins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Line eight 1/2 cup-capacity muffin tins with paper liners.

  • Place almond flour in a medium bowl and sift over rice flour, potato starch, salt and baking powder. Add sugar and zest and whisk to combine.

  • In another bowl, combine coconut milk, passion fruit pulp, coconut oil, egg and vanilla, whisking well.

  • Stir the diced peach through the dry ingredients, add the coconut milk mixture and stir until just combined. Spoon into the muffin liners, top with a few slices of peach and a drizzle of passion fruit pulp and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool.

Make Ahead

The muffins will keep well in an airtight container for 2 to 3 days or can be frozen for 2 to 3 months.