600g SR flour, sifted
1 tspn ground cinnamon
250g brown sugar
6 ripe bananas, roughly mashed
340g Riviana Passionfruit in Syrup
40ml maple syrup
250g unsalted butter, melted and cooled
300ml thickened cream
2 eggs, lightly whisked
50g raw sugar, for sprinkling
Extra Passionfruit in Syrup.
Preheat oven to 190°C.
Combine flour, cinnamon and sugar in a large mixing bowl.
Add bananas and mix until well combined.
Whisk together passionfruit, maple syrup, butter, cream and egg and pour over flour mixture. Using a large spoon, fold mixture until just combined. Do not over mix.
Spoon mixture into a 12 x 1 cup capacity non-stick muffin tin.
Sprinkle with raw sugar and bake in oven for 25–30 minutes or until centre is cooked when tested with a skewer.
Remove from oven and allow to cool slightly.
Serve warm muffins with a drizzle of extra passionfruit.
Tips and hints:These muffins are delicious served warm with vanilla ice-cream.