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Banana Muffins with Toasted Coconut

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36

Ingredients

  • 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
  • cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract I use Nielsen Massey, my favorite!
  • ½ teaspoon Baker’s Secret from The Spice & Tea Exchange
  • ½ cup coconut plus 2 tablespoons toasted
  • 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 Baker’s Secret
  • 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