Mini Banana Muffins with Toasted Coconut
Servings: 36
Calories: 73kcal
Ingredients
For the Muffins
- 1 cup unbleached all-purpose flour
- ¾ cup rice flour
- ½ cup turbinado sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup low fat buttermilk
- 1 cup mashed very ripe banana
- ⅛ cup applesauce
- 1 large egg
- 1 teaspoon vanilla extract I use Nielsen Massey, my favorite!
- ½ teaspoon cinnamon nutmeg blend
- ½ cup coconut plus 2 tablespoons toasted
For the Icing
- 6 ounces Neufchatel Cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 36 banana chips
Instructions
- Toast coconut on low under broiler until lightly browned
- Set oven to 375 degrees
- Line 36 mini muffin tins with paper cups or spray with cooking spray
- In large bowl, stir together flours, sugar, baking powder, baking soda, and cinnamon blend.
- In another bowl, using a whisk, mix the banana, buttermilk, applesauce, egg, vanilla and coconut
- Add the wet ingredients to the dry ingredients, just until blended well
- Fill muffin tins three-quarters of the way
- Bake for 10 minutes or until toothpick inserted in center comes out clean
- Cool completely
- Blend Neufchatel Cheese, powdered sugar, and vanilla until creamy.
- Lightly spread icing on cooled cupcakes
- Top muffins with remaining toasted coconut and one banana chip stuck in center
Nutrition
Serving: 1 | Calories: 73kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg