by theUngourmet
makes about 2 dozen
3 tbsp almond meal
1/2 cup shredded sweetened coconut
1 1/2 cups of confectioners' sugar, sifted
1 1/2 cups whole wheat pastry flour
1 tsp baking powder
1/2 cup butter, melted
4 eggs
2 medium sized ripe bananas, mashed
1/2 cup light coconut milk
1/2 tsp coconut extract
1 cup chopped mango
1 cup chopped pineapple
3 tbsp butter, melted
brown sugar
Preheat oven to 350 degrees. Lightly grease 24 muffin cups.
In a medium bowl combine the almond meal, coconut, confectioners' sugar, flour and baking powder. In a large bowl whisk the butter, banana, coconut milk and coconut extract. Add the flour mixture to the egg mixture and whisk to combine.
Place 1 tsp of brown sugar in the bottom of each muffin cup. Add about a tbsp of so of mango and pineapple over the brown sugar. Evenly drizzle the butter over the fruit.
Evenly divide batter between 24 muffin cups. Place in the oven and bake for 18-20 minutes. Remove pans from oven and allow cupcakes to cool for 5 minutes in the pans. Place the cooling rack over muffin pan and invert to release the cupcakes onto the rack. Allow to cool on rack.
