I was lucky enough to be sent a box of goodies from one of my favourite vegan chocolate brands, The Chocolate Yogi and they asked me to create a handful of recipes using their delicious chocolate. In the same week I visited my local fruit and vegetable market and picked up a bag of ripe passionfruit for a ridiculously cheap price.
Passionfruit and white chocolate are best friends in the dessert department, but most passionfruit and white chocolate baked goods are made using refined white flours, butter and processed sugars. So I replaced all that yucky stuff and used some “healthier” alternatives and the finished product was delicious!
These are big, cafe-style muffins which are perfect served warm. I don’t have patty pans in my kitchen, so I took some baking paper, cut it into squares and used that to line my muffin tins. I love presenting muffins like this. It looks rustic and homely and is also an easy way to avoid using cooking oils or sprays.
- 1.5 cups wholemeal self-raising flour
- ¼ cup coconut sugar
- ½tsp salt
- 1tbsp baking powder
- 1/3 cup apple puree
- Egg replacer equivalent to 1 egg
- ½ cup soymilk
- 1tbsp vanilla extract
- The pulp of 3 passionfruit
- 2 x The Chocolate Yogi ‘Head In The Clouds’ white chocolate
- Preheat oven to 200 degrees Celsius and line a muffin tin with 6 patty pans. (Alternatively you could spray with oil or use baking paper)
- In a medium mixing bowl, combine flour, coconut sugar, salt and baking powder.
- Make a well in the centre of the bowl and add the apple puree, egg replacer, soymilk and vanilla extract. Stir well to combine, but not too much, as the muffins may end up hard and chewy.
- Roughly chop the white chocolate and add to the batter then add the passionfruit pulp.
- Gently stir once more and then divide the mixture amongst 6 muffin tins.
- Bake for 15 – 20 minutes or until you can insert a toothpick into the middle and it comes out clean.
NOTE: These make 6 large, café style muffins. You could easily divide the mixture into 8 – 12 serves if you prefer.
Store at room temperature for 2 – 3 days or in the freezer for up to 3 months.