Mini Coconut Banana Muffins

Coconut and banana are one of the most delicious combinations, although they are not exactly ideal for your health and digestion, because combining sugar, even if it is just fruit sugar, with fat is not really recommended, as the fat blocks insulin and therefore the sugar cannot be transported from the blood into the cells where we need it to use it as an energy source.

However, "once in a while" it is no crime to treat yourself to a delicious coconut-banana combination. If you do not combine fat with sugar every day, it is not a problem.

For these muffins, I used not only regular bananas, but also plantains.

It is actually a very simple recipe that can be made in no time with a high-speed blender and a dehydrator.

For me, it made 12 mini muffins. I used mini muffin liners, but of course, regular-sized paper liners also work; you will just get 6 muffins, or you can simply double the batch.

The basic ingredients are (who would have thought) bananas and coconut :) a few other things are added... just see for yourself in the recipe!

For 10-12 mini muffins

Mini Coconut-Banana Muffins

Preparation time: 15 minutes
Dehydrating time: 6 hours
Total time: 6 hours and 15 minutes

Ingredients:

Batter:

• 2 bananas (dehydrated for 5-6 hours)
• 1 plantain (dehydrated for 5-6 hours)
• 4 cups shredded coconut
• 1 cup coconut flour
• 1 cup raisins
• Sweetener to taste (maple syrup, beet sugar syrup, rice syrup, coconut blossom sugar...)
• Cinnamon, vanilla
• Water as needed

Frosting:

• 8-10 dried figs
• Juice of 5 mandarins

Decoration:

• Cocoa powder
• Shredded coconut
• Hazelnuts

Preparation:

1. Process all the batter ingredients in a high-speed blender into a dough-like mixture, adding only as much water as needed to achieve a dough consistency. Form the dough into balls and roll them in cocoa powder. Place the balls in paper muffin liners.
2. For the frosting, blend all the ingredients in a high-speed blender, spread the mixture over the muffins, and decorate with the coconut flakes and one hazelnut each.
3. Let them firm up in the refrigerator for a few hours or enjoy them right away.