Banana, Passionfruit And Coconut Muffins

Go bananas in the kitchen making these mouth-watering muffins
By Annette Forest
Food styling Annette Forrest • Photography Andre Martin • Photo Chef Sarah-Jane Hallett
Banana, Passionfruit And Coconut Muffins

Banana, Passionfruit And Coconut Muffins

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  • 2 cups 2 plain flour

  • 3 tsp 3 baking powder

  • ¾ cup ¾ caster sugar

  • cup moist coconut flakes, plus extra 1 ½ Tbsp for sprinkling

  • 1 cup 1 mashed very ripe banana (about 3 large bananas)

  • 2 2 eggs, at room temperature

  • ¾ cup ¾ buttermilk

  • 1 tsp 1 vanilla extract

  • cup coconut oil or rice bran oil

  • ¼ cup ¼ passionfruit pulp (about 2 plump passionfruits)

  • Extra sliced banana and passionfruit pulp, to serve


  • Preheat oven to 160°C fan-forced. Line a 6-hole (¾ cup-capacity) Texas muffin pan with muffin wrappers. Sift flour and baking powder into a large bowl. Stir in sugar and coconut. Make a well in the centre.
  • Combine mashed bananas, eggs, buttermilk, vanilla and oil in a large jug. Whisk until well combined. Pour mixture into dry ingredients. Add passionfruit.
  • Using a large metal spoon, stir until just combined. Spoon mixture into prepared muffin pan and sprinkle with extra coconut. Bake for 30-35 minutes until cooked when tested with a skewer.
  • Cool in pan for 15 minutes, then transfer to a wire rack. Top each with a slice of banana, drizzle with extra passionfruit pulp, and serve.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Market tips...

Panama red passionfruit comes into peak season in spring, earlier than the darker purple varieties, which tend to flourish in the summertime.

For a generous-sized treat, use a Texas muffin tin. After all, everything is bigger in Texas!

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