These zesty muffins are something to be passionate about…



  • ¾ cup plant-based milk
  • Juice of 2 lemons
  • ½ cup Raglan Coconut Yoghurt
  • 2 ¼ cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Zest of 2 large lemons
  • Pulp from 2 passionfruit
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract


  • Passionfruit pulp
  • Coconut threads
  • Oats

To Serve:

  • Raglan Coconut Yoghurt (Natural Greek-Style, Passionfruit, or Vanilla Bean)


  1. Preheat oven to 200°C. Lightly grease a muffin tin – coconut oil on a paper towel works great.
  2. Stir lemon juice into the milk and set aside.
  3. Place flour, sugar, baking powder, baking soda, and salt into a medium bowl, stir to combine. Stir in lemon zest and passionfruit pulp.
  4. Stir yoghurt and oil into the milk mixture.
  5. Pour into the dry ingredients, stirring until just combined, being careful not to over-mix.
  6. Spoon batter into prepared muffin tin.
  7. For the topping, mix all topping ingredients in a bowl and sprinkle on top of muffins before baking. Alternatively, put 1 tbsp passionfruit pulp onto muffins and swirl with a spoon.
  8. Place in preheated oven and bake for 15-20 minutes. Allow to cool in tin for 10 mins before transferring to a wire rack.
  9. Serve warm with Raglan Coconut Yoghurt. Enjoy!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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