All natural, quick and easy, subtly sweet, light and tender, melt in the mouth banana muffins that are swirled with passionfruit, packed with deliciously moorish pieces of juicy mango and finished with a tart and tangy coconut yogurt “frosting“
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Preheat oven to 175C (350F) – Line a muffin tray with paper cases and set aside.
Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.
Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.
Add your diced mango and passionfruit pulp and stir to combine.
Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.
Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.
To serve –
Top with coconut yogurt, coconut chips and extra passionfruit if desired – yum!
Muffins will keep well covered and refrigerated for 3-5 days and can be frozen (un-frosted) for up to 3 months.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.