2 cups all-purpose flour
½ tsp baking soda
½ cup natural sweetener
1/2 tsp salt
½ cup coconut oil, melted
2 very ripe bananas
1 x (270ml) can coconut cream
1 cup macadamia nuts, coarsely chopped
½ cup ricotta
1 tbsp honey
Preheat the oven to 160°C.
In a food processor blitz flour, baking soda, sugar, salt, egg, coconut oil, bananas and coconut cream. Once combined gently stir macadamias through the mixture using a wooden spoon.
Line a mini muffin tin with small cupcake liners. Place a couple spoonfuls of mixture into each cupcake liner. Bake for 10-15 minutes or until slightly golden.
Remove from the oven and allow muffins to cool.
Mix ricotta and honey until combined. Ice muffins with ricotta and sprinkle with desiccated coconut to serve.