Crack the eggs into a large bowl and whisk until smooth and slightly frothy

Add oats, milk, passion fruit pulp, mashed banana, and brown sugar, stirring until well combined

Mix in lime zest, baking powder, vanilla extract, and salt until evenly incorporated

Fold in most of the chopped almonds and shredded coconut, reserving a small portion for topping

Spoon the thick mixture into the muffin cups, filling each about three-quarters full

Sprinkle the remaining almonds and coconut over the tops for added texture

Bake until the tops are golden and a toothpick inserted in the center comes out clean

Allow the cakes to cool slightly in the tray before transferring to a rack

Serve warm for a soft texture or at room temperature for a firmer bite