½ cup Natvia
½ cup passionfruit pulp
1 cup Greek yoghurt
50g butter, melted
½ cup desiccated coconut
1 ½ cups self-raising flour
2 tbsp sour cream
1 tbsp passionfruit pulp
½ tsp vanilla paste
2 tbsp shredded coconut, toasted
Preheat oven to 180°C and line a 6-hole muffin tin with baking paper or muffin casings.
In a large bowl whisk together the eggs, Natvia, passionfruit pulp, Greek yoghurt and melted butter until pale and creamy. Add the coconut and flour and stir until the batter is smooth.
Spoon the mixture into the lined muffin tin. Bake for 20-30 minutes or until risen and golden. Let cool.
Mix sour cream with passionfruit pulp, vanilla extract and a pinch of Natvia. Top each muffin with this mixture, then sprinkle over the toasted coconut.