Passionfruit & Coconut Protein Muffins

Sometimes you want a touch of indulgence in a muffin. Our Passionfruit & Coconut Protein Muffins have a tropical twist that will satisfy anyone's sweet tooth 😍

By Anna Hopkins  , Print

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  • Prep 10 MINS
  • Cook 35 MINS
  • Yields 12


 1 pack Protein Muffin Mix Original

 150g Passionfruit Pulp (You can now get frozen where the frozen berries are at supermarket)

 3 eggs

 1 cup (250g) Coconut Yoghurt

 1.5 cups Coconut Flakes (75g)

 1/3 cup Sugar Free Icing Mix

 Boiling water


1Preheat a fan forced oven to 170°C and prepare your muffin tray with cases or use a silicone tray (or use a silicone tray).

2Soak Coconut: Place the coconut flakes in a heatproof bowl and cover with boiling water. Microwave 60 seconds then let sit 10 mins until coconut is soft. Then drain it

3Empty the pack of Protein Muffin Mix Original into a large mixing bowl

3In another bowl combine the eggs, coconut yoghurt, passionfruit pulp & sweetener. Add the wet mix to the dry mix.

4Add the drained coconut flakes (don't stress if some water gets in the mix, you just don't want it all!)

5Gently fold the mix until all combined.

6Portion out into 12 muffins. If you don't plan on icing - decorate with additional coconut flakes prior to baking.

Bake at 170 degrees for 30-35 mins until lightly browned.

7Remove from oven & tin and let cool.

8Enjoy as is OR pipe on some delicious Passionfruit Frosting for a more decadent, still low carb muffin!

Storage - Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.

Nutrition based on uniced muffin. See passionfruit frosting recipe for macro's for the icing.

Nutrition Facts

Serving size98g
Energy248 Cal (1,038 Kj)
Fat, total17.8g
- Saturated fat10.4g
Carbohydrate, total5g
- Sugar2.7g

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