Banana muffins topped with a passionfruit glacé icing make these banana muffins a wonderful treat that can be served/consumed during a coffee break or whenever the fancy takes you. Because the icing is made from only 2 ingredients; fine icing sugar and passionfruit pulp, it is very easy to make.

Guaranteed to take on a glossy/glazed appearance once set this particular passionfruit glacé icing has proven to be a real winner hence the large number of recipes out there that use it. Once again you may use bananas that have become a little over ripe and are no longer suitable as table fruit.

Muffin Ingredients:

• 2 Ripe Bananas
• 2 Eggs
• 125 Grams of Chilled Butter
• 1¾ Cups of Self-Raising Flour
• ½ Cup each of Milk, Brown Sugar (100g) and All-Purpose Flour (60g)
• 1 Teaspoon each of Vanilla Essence and Xanthan Gum (a natural binding and thickening agent derived from fermented corn syrup)
• ½ Teaspoon of Bicarbonate of Soda (baking soda)

Glacé Icing Ingredients:

• 80 Grams (1 Cup) of Gluten-Free Icing Sugar Mixture
• 1½ Tablespoons of Passionfruit Pulp

Preparation:

1. Mash the bananas
2. Lightly whisk the eggs
3. Chill then chop the butter
4. Preheat oven to 200 degrees C.
5. Line 12 80ml (1/3 cup) muffin pans with patty cases. If you are going down the larger route then line 6 185ml (3/4 cup) muffin pans with patty cases.
6. Sift both types of flour into your food processor’s mixing bowl
7. Now add the sugar, xanthan gum and bicarbonate of soda and stir to combine.
8. The next step is to add the butter to the other ingredients already in the processor’s mixing bowl and process until mixture resembles fine breadcrumbs. Once done; transfer the mix to another large bowl.
9. Make a well in the centre of the flour mixture and add the mashed banana, eggs, milk and vanilla essence to the well. Then use a wooden spoon to stir the mix until just combined.
10. It is now that you spoon the mixture evenly among the prepared pans. Place trays with muffin mix into the oven

Cooking:

Bake your muffins in the preheated oven until they turn golden brown and are firm to the touch (about 25 minutes).

Remove from oven and transfer to a wire rack to cool.

The Passionfruit Glacé Icing:

Make the icing by sifting the icing sugar into a small bowl and then adding the passionfruit pulp. Stir to combine.

Once the icing is ready drizzle it over the muffins and put aside to set.

Serving:

This banana muffin with passionfruit glacé icing recipe makes 12 normal sized muffins or 6 extra large muffins.