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1 min read


Posted By

Karim Youssef

Kids Good Stuff recipe
A deliciously light and fluffy vanilla passionfruit muffin.


1 3/4 Cups of gluten-free flour 

1/2 Cup melted coconut oil

2 Eggs

2 Scoops Nuzest Smooth Vanilla Clean Lean Protein

1 Tsp vanilla extract

1 Lemon juiced 

2 Passionfruit pulp

2 Tsp baking powder

2/3 Cup coconut milk

1/3 Cup crunchy peanut butter 

1/2 Cup monk fruit sugar 

Pinch of salt

1/2 Tsp baking soda

Recipe by Charissa & Co.

What is the difference between a muffin and a cupcake?

Typically muffins are much more nutritious and contain less sugar. Cupcakes are typically made with white sugar and have frosting on top. Hence why we have a muffin that is disguised as a cupcake but without the refined sugars and frosting. In fact the white “frosting” on these muffins are made from coconut yoghurt and a few other healthy ingredients. 

Which oil is best for muffins?

In my opinion, coconut oil is best for muffins because it’s light and doesn’t have a super-strong flavor. Bonus, it is also healthy.


Preheat the oven to 350°F (180°C).

In a large mixing bowl, mix oil and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest and mix until combine.

In a separate medium mixing bowl, whisk the flour, salt and baking powder along with the other dry ingredients. Add to the wet mixture, alternately with the dairy-free milk. Fold in passionfruit pulp.

Bake for 30-35 minutes, or until the center is set.

Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

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