Toasted vanilla bean sugar along with Silky coconut creme infuses these banana muffins for a fresh take on a foodie favorite. These toasted sugar and coconut creme banana muffins are fluffy, au natural in flavor profile, and utterly scrumptious.
Preheat oven to 275 degrees.
Spread sugar over a glass baking dish. Toast for 45 minutes.
Stir completely. Then bake an additional 90 minutes, stirring every 20 minutes.
Allow to cool to room temperature,
Preheat oven to 425 degrees. Line 12 muffin tins.
Melt butter. Allow to cool a few minutes. Then whisk in toasted sugar for two minutes.
Then add egg, coconut cream, and vanilla extract and whisk an additional two minutes.
Whisk in the dry ingredients, including the spices, until a smooth muffin batter forms.
Mash bananas and then fold in.
Divide batter evenly into muffin tins.
Bake 15-19 minutes, until well risen and toothpick comes out clean. Allow to cool then sprinkle with additional toasted sugar, if desired.