Strawberry, almond and passionfruit muffins

1 Preheat oven to 160ºC. Line 12 holes of ¹⁄³-cup capacity muffin pan with paper cases. Thinly slice a third of the strawberries and roughly chop remaining.

2 Mash beans in a large bowl until almost smooth. Add eggs, maple syrup and vanilla, stirring well to combine. Add almond meal and baking powder, stirring to combine. Using a wooden spoon, fold through chopped strawberries and a third of the passionfruit pulp.

3 Divide muffin mixture among paper cases. Arrange sliced strawberries over tops of muffins, then bake for 25–30 minutes or until light golden and firm. Remove pan from oven and allow muffins to cool for 2 minutes before transferring to a wire rack to cool completely. Serve drizzled with remaining pulp.