Gluten + Dairy-free Peach + Passionfruit Muffins


So somehow I've blinked and it's the second day of Autumn? Instead of the slower pace the season usually brings, instead it's feeling kinda like spring to me, in that I've got so many things on the go, lots of new beginnings and exciting things to share. After recovering from a flu that knocked our entire family off their feet this past week, we've finally got our garden bed turned up, feed up and planted with seedlings. I can't tell you how excited I am to have soil to grow in once again. It sure felt good to get my hands dirty and you never know, I might even get the odd gardening post up on here again... after a good few years break!

As I mentioned before, I'm in the midst of organising a bunch of exciting things and while all the details are not yet finalised I thought I'd share some of these with you now, in case some of you like to plan ahead.

Wednesday 6th April: Raglan book launch at the Old School Arts Centre, Stewart St. It will be in the evening around 7pm-ish, but I'll confirm the time once finalised. 

Friday 8th-10th April: I'll be cooking at The Food Show in Christchurch. For full details on the two different demos I'll be doing click here. If you'd like to go into the draw to win a double pass to the show, I'm running a giveaway over on my Facebook page. Or simply leave a comment below saying you'd love them.

Thursday 28th April: Perth, WA book launch at Beaufort St Books!! Times + ticket details still to come. Sadly this is looking like it won't be going ahead now, as Vegfest has been cancelled meaning I will no longer be travelling to Perth! Sad face.

Monday 1st May: I'll be cooking and speaking at Vegfest, Joondalup, Perth, WA. See site for full details and to purchase tickets. See above.

Friday 20th-22nd May: I'll be cooking at The Food Show in Wellington. Details still to come.

Also, I've just found out that as a result of being named one of the top 30 nominees in Cinnamon Hotels TBC Asia Travel Bloggers awards (in the food blog section), that I'll be travelling to Sri Lanka in June!?! Although I have a feeling I'm going to feel like a fish out of water surrounded by all those serious travel bloggers, I'm beyond excited to visit a country that has long be on my to-travel list and can't wait to eat all of the food!

Lastly, I've set up an online store where you can now pre-order signed copies of my new cookbook! Release date is 1st April, but I should have stock within that last week of March all things going to plan. I can ship worldwide. Thanks so much for your support!

Peach and
passion fruit muffins
These are my go-to
summer muffins, filled with generous chunks of golden peach and zingy
passion fruit they make the perfect mid-morning snack, or can be a lovely
addition to a picnic at the beach. They are free from both gluten and dairy.
The recipe can easily be doubled and if you find you have a few extras
leftover, they will keep well in an airtight container for 2-3 days or can be
frozen in zip-lock bags for 2-3 months. Simply defrost at room temperature.
Makes 8

75g (3/4 cup + 2 tablespoons) ground almonds (aka almond meal/flour)
70g (1/2 cup) fine brown rice flour
40g (1/4 cup) potato starch (aka potato flour in NZ/Aus)
Pinch fine sea salt
2 teaspoons gluten-free baking powder
75g (1/2 cup) unrefined raw sugar
The finely grated zest 1 lemon
60ml (1/4 cup) coconut or almond milk
60ml (1/4 cup) passion fruit pulp (from approx. 2 passion fruit)
2 tablespoons virgin coconut oil
1 large free-range egg
1 teaspoon vanilla extract
1 golden peach, finely diced + a few extra slices to top
Passion fruit pulp, to top
Preheat oven to 180C (350F). Line 8 x 1/2 cup capacity
muffin tins with paper cases.
Place ground almonds in a medium bowl and sieve over rice
flour, potato starch, salt and baking powder. Add sugar and zest, whisk to
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 paper cases, top
with a few slices of peach and a drizzle of passion fruit pulp and cook for
30-35 minutes, or until a skewer comes out clean when inserted into the center.
Remove from the oven and set aside for 5 minutes before transferring to a wire
rack to cool. Best eaten on the day of baking, however any leftovers will store
airtight for 2-3 days or can be frozen for longer.
This recipe was originally written for and featured on Food & Wine, 2015.

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  • Reply
    March 2, 2016 at 12:53 am

    This is such a unique muffin flavour! I absolutely love it Emm!

  • Reply
    Rebekah Hape
    March 2, 2016 at 8:19 am

    Can't wait to try these

  • Reply
    March 2, 2016 at 12:47 pm

    Yummy! Definitely saving this recipe for next summer. Right now looking out the window over here it's hail, snow and rain mixed together. Our peach tree is shivering 😩, will have to wait a little before it starts blooming!

  • Reply
    Phelan Amanda
    March 3, 2016 at 7:29 am

    I think I'm slightly more impressed by the sight and sound of the mash, passion fruit muffins!!!

  • Reply
    Abby Ingwersen
    March 6, 2016 at 1:47 pm

    Yay for all of the wonderful things that have been going on in your lovely life, Emma! And these muffins look delicious; I adore these flavors.

  • Reply
    Food Mumbai
    March 7, 2016 at 10:10 am

    The art of designing & dressing it up is so wonderfully done that I can't wait no longer to make & taste it at my home… Really fantastic!!! thanks for sharing a lot!!!

  • Reply
    March 7, 2016 at 4:10 pm

    Hopefully everyone is better! I can't wait for your book, the first one was so good.

  • Reply
    Alison Borgas
    March 8, 2016 at 3:39 am

    Can't help being glad with you for all the good things, including a new garden bed! And I'm totally making these, as soon as I buy some potato flour. Yum.

  • Reply
    Gourmet Getaways
    March 8, 2016 at 3:49 am

    Oh these look so good, I love autumn fruits! Congratulations on your upcoming book too!
    Gourmet Getaways

  • Reply
    March 13, 2016 at 6:28 am

    Too early to comment on recipe (off to see DIL on Friday I hope so will make it then in their gf kitchen) but wanted to say WELCOME HOME! I have come late to the blog world but am here now :).
    Love your first book so feel sure I could shuffle something along to make room for your next.

  • Reply
    March 13, 2016 at 7:03 pm

    What a lovely recipe 🙂
    it is a combination I would have never thought about myself but it looks absolutely divine 🙂
    Thank you for the recipe and inspiration 🙂
    If it is gluten free does it really mean it could help us not to bloat after eating it?
    Thank you:)

    • Reply
      March 14, 2016 at 1:14 am

      Bloating is a common sign of gluten intolerance, so the simple answer is yes. However, I'm not an expert so if you think gluten might be a problem for you I suggest you go talk to your doctor about getting tested xx

  • Reply
    Jasmine Ann
    March 17, 2016 at 5:29 am

    I admit I'm not a fan of either fruits singularly in their raw form but with a little bit of cake, or in this case muffin, I'd totally eat them up! Bummed you aren't able to make it to Perth but there will be another time. Can't wait to grab a copy of your book, seen as I am in a habit of baking banana breads from all the recipe books I own, I'm hoping there's one in there ;P

  • Reply
    March 20, 2016 at 6:24 am

    I'm loving your recipes & can't wait to try this one 😊
    One stumbling block I'm finding with the recipes in your beautiful book is that many use white or brown rice flour & I can't have either… do you have any suggestions for gluten, soy & rice free alternatives? I can't wait to get cooking!

  • Reply
    Janet @ Healthoop
    April 6, 2016 at 2:12 am

    It looks delicious! I will try doing. Thanks! Please! Share with me if you have new posts!

  • Reply
    Becky | GlutenFreeCuppaTea
    May 2, 2016 at 7:27 pm

    Never had peach in a muffin, but I love peaches generally so when they come into season im going to give this a try 🙂 Thanks for the recipe!

  • Reply
    best tasting protein bars
    May 15, 2016 at 7:02 am

    Nice to look and think delicious too! Try it today for my kids. It is gluten free that's why like it very much. Thanks for sharing this type of recipe.

  • Reply
    Maya Khan
    May 15, 2016 at 9:44 am

    Nice and delicious! I'll try it for my kids. Thanks for the recipe! It is gluten free so I can take also.

  • Reply
    Eden Passante
    June 1, 2016 at 8:00 pm

    Ohh! Passion fruit muffins! These look amazing!

  • Reply
    Emily Limaye
    February 7, 2017 at 3:57 pm

    These sound lovely, I have a couple questions. For the Almond meal, do you use almond meal or almond flour:

    According to the Kitchn:
    Almond meal is generally a coarser grind made from almonds that almost always still have their skins, so you’ll see flecks of the skin in the meal.
    Almond flour is ground more finely and usually made from blanched almonds (no skins).

    Also do you use the super thick coconut milk from a can or the more liquid kind that comes in a carton?

    Finally, (and this one I know is less straightforward but I’d still appreciate your thoughts) if I cant find passion fruit do you think mashed berries like blackberries or raspberries would work in its stead?


    • Reply
      February 7, 2017 at 9:29 pm

      Different terminology in each country gets confusing aye? What we know of as simply almond meal here in NZ/Australia, is known as almond flour in the US. It’s as you said, skinned almonds, finely ground. Either will work though, you’ll just get different textures and looks.
      I only use tinned coconut milk, without any fillers/thickeners/stablisers etc. As far as I know the stuff from a carton usually has a bunch of additives to make it pourable. (Good) Tinned coconut milk will solidify when cold, due to it’s high fat/oil content. To liquefy again, simply place the unopened tin in warm water for 5 minutes.
      If you can’t get passionfruit, simply leave it out and increase the milk to 1/2 cup (125ml). You could fold through fresh berries or frozen, just don’t defrost them before using.

  • Reply
    February 7, 2017 at 9:59 pm

    Thank you so much for the reply! I am looking forward to trying these this weekend.

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