Bakery Style Healthier Caramilk and Passionfruit Muffins (Meal Prep, High Protein, Vegan Option)

Since you loved my bakery style healthier caramilk and raspberry muffins, I came up with this bakery style caramilk and passionfruit muffins (which are just as delicious) as it is passionfruit season here in Melbourne and I love passionfruit! So, if you love passionfruit, you will probably love these muffins too! They make a great morning/afternoon tea snack and are meal prep friendly. They are so easy to make and also, a good baking activity you can do with your kids on the weekend or anytime you feel like you need some extra company in the kitchen 😉

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Makes 18-20 muffins

Ingredients

  • 2 large ripe bananas, mashed;
  • 4 heaped tbsp tahini or any nut butter or oil;
  • 1 cup almond milk;
  • 1/2 cup sugar of choice (add more if you are prefer sweeter muffins);
  • Juice of a small lemon;
  • 2 tsp baking powder;
  • 1 tsp ground cinnamon;
  • 1/2 tsp ground mixed spice;
  • 1 cup wholemeal flour;
  • 1/2 cup vanilla protein powder or can be replaced with almond meal;
  • 1/2 cup almond meal;
  • 1/2 cup semolina;
  • Passionfruit pulp from 4 passionfruits; and
  • 80g caramilk (or more!), chopped (or vegan white chocolate for vegan option).

Method

  1. Preheat the oven to 170 degrees Celsius and line a muffin tray with muffin liners or grease with olive oil;
  2. In a large bowl, mix the mashed bananas, tahini and almond milk until well combined. Then, add sugar, lemon juice, baking powder, cinnamon, mixed spices, wholemeal powder, protein powder, almond meal and semolina and mix until well incorporated;
  3. Finally, fold in the passionfruit pulps and chopped caramilk. Pour the batter into prepared muffin tray. Place in oven and bake for 20-30 minutes or until a skewer comes out clean when inserted into the muffin; and
  4. Enjoy 😉 Store in an airtight container in the fridge for up to two weeks.

Happy baking,

Suba Xx

2 comments

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