Caramelized Banana Bread Muffins

Preheat your oven to 400 F (205 C)

Line a baking tray with parchment paper. Peel bananas and lay them out on the tray. Drizzle each one with a zigzag of honey and then sprinkle with cinnamon. Bake for 20–25 minutes until the tops become golden brown. Let them cool for about 5 minutes then scoop them into a bowl (I scrape in the golden honey bits off the paper as well). Once cool, mash everything.

Reduce oven temperature to 350ºF (175ºC) and put 12 paper cupcake liners into muffin pans.

Whisk dry ingredients together.

In a separate large bowl, combine eggs and sugar and mix until smooth. Add coconut milk and oil and mix again. Stir in vanilla and bananas.

Gently fold in dry ingredients until just combined. This batter should be moist but very thick.

Put about 1/4 cup of batter into each liner and sprinkle liberally with chocolate chips and coconut flakes. Bake for 20–25 minutes or until tester comes out clean.