Banana, Hazelnut & Passionfruit Muffins
3 cups plain flour
4 tsp baking powder
1 tsp ground cinnamon
2 large eggs (room temperature)
½ cup raw sugar
½ cup brown sugar
1 cup full cream milk
2 tbsp white vinegar
½ cup vegetable oil
2 tsp vanilla extract
3 over-ripe bananas lightly mashed
¾ cup raw hazelnuts (custom bashed to your liking – I like a mix of small and medium chunks)
¼ cup whole raw hazelnuts
¼ cup passionfruit pulp
Pre-heat your oven to 210 degrees Celsius and prepare a 12 muffin tin with liners of your choice. I used smaller sized cardboard muffin cups which were suitable for the passionfruit pulp.
In a small bowl mix the whole hazelnuts and passionfruit pulp and let marinate while you prepare the batter.
Sift the plain flour, baking powder and cinnamon into a bowl and set aside.
In a jug, mix together the milk, vinegar and vanilla extract and set aside.
Lightly mash the bananas on a plate and set aside.
In a larger bowl whisk the raw and brown sugar with the egg until the mixture is pale in color. Add the milk mixture and whisk until everything is beaten well.
Add the flour, mashed banana and hazelnut chunks, folding gently and being careful not to overwork this mixture.
Spoon the batter into the liners and finally spoon the hazelnuts and passionfruit pulp evenly over the muffins.
Bake in the oven at the pre-set temperature for 3 minutes, and then turn down the oven to 170 degrees Celsius. You do not want to bake on high for too long, otherwise your passionfruit pulp and hazelnuts will burn.
Test the muffins after 12-15 minutes and when a skewer comes out clean, you know your muffins are ready to take out and cool.