Banana Claw Crunch Muffins

Muffin Ingredients:

4 Tbsp butter (can sub4 Tbsp applesauce)

? cup brown sugar

2 large eggs

1⒈／⒉ cup mashed bananas

2 Tbsp spiced rum

⒈／⒉ tsp vanilla extract

⒈／⒋ cup buttermilk

2⒈／⒋ cups cake flour

2⒈／⒉ tsp baking powder

⒈／⒉ tsp baking soda

⒈／⒉ tsp salt

Icing Ingredients:

1 can of cold coconut cream (just the cream on top, not the liquid)

? cup heavy whipping cream

1 oz. coconut rum

1 tsp vanilla bean paste (or clear vanilla extract)

2+ cups powdered sugar (sweetness preference)

*Toasted coconut for topping*

Directions:

1. Preheat your oven to 350° F (180° C)

2. Start by creaming your butter and sugar together until creamy. Add in your eggs, mashed bananas, rum, extract, and buttermilk and mix until combined.

3. In a separate bowl, whisk together your dry ingredients.

4. Add half the dry mixture into the bowl of wet ingredients and mix until combined, then continue adding the rest of the dry ingredients into the batter, mixing until just combined.

5. Line a cupcake tin with liners or nonstick spray and spoon batter into each, filling ? of the way.

6. Bake for 15–20 minutes (depending on your oven). When the toothpick or cake tester inserted comes out clean, it is done.

7. Let cool for 2 minutes before removing from the pan and transferring to a cooling rack.

8. While the muffins cool, start assembling your icing.

9. In a bowl, combine the cold cream of the coconut (not the liquid), heavy cream, rum, vanilla, and powdered sugar. Use a hand mixer to mix it together until it forms a thick icing. You want it to drizzle off a spoon but not like a complete liquid.

10. You can add more powdered sugar for sweetness preference.

11. Spoon on top of muffins and top with toasted coconut.

Enjoy!