- Prep Time: 15 minutes
- Cook Time: 17-20 minutes
- Servings: 12 muffins
Ingredients
- For the Coconut Muffins:
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup Ripple Vanilla Milk, room temperature
- ½ cup coconut oil, melted
- ½ cup (about 1 large) banana, mashed
- 1 teaspoon coconut extract
- ¾ cup unsweetened flaked coconut, toasted
- For the Dragon Fruit Glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons fresh dragon fruit pulp or puree
- 1 tablespoon Ripple Vanilla Milk
- For Finishing:
- ½ cup large flaked coconut, toasted
Directions
- Preheat oven to 375°F. Line a standard muffin tin with muffin liners.
- To a large mixing bowl add the flour, granulated sugar, brown sugar, baking powder, and salt. Whisk to combine.
- To a medium mixing bowl add Ripple Vanilla Milk, coconut oil, mashed banana, and coconut extract. Whisk to combine.
- Add wet ingredients to the dry, using a spatula to combine (it will be a thick batter).
- Fold in the toasted coconut.
- Divide the batter between the muffin cups, filling them about ¾ full.
- Bake until the tops are golden and the toothpick inserted into the center comes out clean, 17-20 minutes. Let cool for 5 minutes in the pan before removing muffins from tin.
- While muffins are baking, make the dragon fruit glaze: To a medium mixing bowl add all ingredients. Whisk until smooth.
- While still slightly warm, pour glaze over the tops of the muffins. Sprinkle tops with flaked coconut and serve.