Banana, Passionfruit And Coconut Muffins
Serves
12
Preparation
20
minutesCooking
35
minutesIngredients
2 cups 2 plain flour
3 tsp 3 baking powder
¾ cup ¾ caster sugar
⅓ cup ⅓ 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
⅓ cup ⅓ coconut oil or rice bran oil
¼ cup ¼ passionfruit pulp (about 2 plump passionfruits)
Extra sliced banana and passionfruit pulp, to serve
Method
- 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.
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