Sunday Sweets: Pineapple Sage Banana Muffins with Coconut Whipped Cream

I had a few bananas that needed to be used, so I decided to make some delicious banana muffins! We recently bought a pineapple sage plant, so I decided to throw some of that in too. To be honest, I'm not sure if the pineapple sage made very much of a difference. The flavor is pretty mild anyway, so I think that it was overpowered by the banana. With or without the sage, these muffins are SO GOOD. And with coconut milk whipped cream? Out of this world.
What you'll need
For the muffins (adapted from this recipe):
-3 bananas, mashed
-3 eggs
-1/4 cup maple syrup
-1 teaspoon vanilla
-1/2 cup crunchy peanut butter
-1/4 cup coconut flour
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-5 or 6 pineapple sage leaves, finely chopped

For the whipped cream:
-1 can of full fat coconut milk, chilled for 2-24 hours
-1 spoonful of honey (or more if you want it sweeter)
-1 teaspoon of vanilla
1. Preheat oven to 350 degrees.
2. In a bowl, mash the bananas with a fork. Then add the eggs and mix together well.
3. Add the rest of the ingredients (except the pineapple sage). Mix everything together.
4. After finely chopping the sage, add to the batter. Mix well.
5. Pour batter into muffin pan. Mine was enough to fill a 12 count pan.
6. Bake for 20-25 minutes. When done, remove from pan and place on a wire rack to cool.

For the coconut milk whipped cream, it is SUPER important for the can to be chilled in the fridge for at least two hours. It's better it the can has been chilled at least overnight, but when I made these I put it in the fridge for two hours and it was okay. Once you open your can of coconut milk, use a spoon to scrape out all of the lovely and delicious thick cream and put into your mixing bowl. This is what you will use to make the whipped cream. About half of the can will be liquid, which you can save in the fridge for smoothies or whatever else your heart desires. One can never have enough coconut, right? I whipped the cream in my standing mixer on high for about 20 seconds, then added the vanilla and honey.
After adding the vanilla and honey, you can whip the cream until you reach your desired consistency, usually 3-5 minutes.
After the coconut whipped cream is ready, plop some on top of a muffin and enjoy! These are best kept in the fridge. It was really hot in the kitchen when I made them, and I found that the whipped cream melted quickly! It really didn't matter though, because they were still so delicious and wonderful. xx Courtney