This recipe was born from the desire to combine ingredients that represent the soul of Brazil. Banana brings sweetness and comfort, passion fruit adds a light acidity and freshness. A touch of puxuri, an Amazonian seed with an exotic aroma, adds depth and warmth, transforming a simple cake into a tropical experience. The result is a balanced, light, and fragrant combination that conveys the flavor of nature in its most authentic form.

Banana and Passion Fruit Muffin

Yields: 4 units

Ingredients:

• 4 very ripe silver bananas 
• 1 ½ cups rolled oats 
• ½ cup quinoa flakes 
• 4 tablespoons of coconut oil
• ½ cup brown sugar
• 1 tablespoon of apple cider vinegar
• 1 pinch of sea salt

Preparation:

1️⃣ In a food processor, combine all the ingredients until you get a creamy and homogeneous dough.

2️⃣ Distribute the batter into greased or silicone muffin cups.

3️⃣ Bake in a medium oven (180°C) for about 30 minutes, until the cupcakes are golden brown and firm to the touch.

4️⃣ Remove from the oven and let cool on a rack while you prepare the ganache.

Passion Fruit and Puxuri Ganache

Ingredients:

• 6 tablespoons chestnut cream/paste
• 6 tablespoons of passion fruit pulp
• A pinch of grated puxuri seeds

Preparation:

1️⃣ Mix the chestnut cream with the passion fruit pulp until it forms a silky and slightly acidic cream.

2️⃣ Finish with the grated puxuri.

3️⃣ Spread the ganache over the cooled cupcakes.

❖ Note: Puxuri is a rare and aromatic Amazonian seed. If you can't find it, substitute a pinch of grated nutmeg for an equally delightful result.

🔹 Tip: Serve the cakes with filtered coffee or spiced tea.