½ cup pecans, roughly chopped + extra for decorating
Coconut Cream Icing
270ml coconut cream, chilled in fridge overnight
¼ cup honey or maple syrup
2 tsp vanilla extract
1 lime, zested
Method
Heat oven to 180°C (fan forced) and line 12 cup muffin tray with patty cake pans.
Mash the bananas, then add to a large mixing bowl with extra virgin olive oil, honey, egg, vanilla, coconut milk, cinnamon, nutmeg and cardamom and whisk until creamy. Add wholemeal flour, baking powder, shredded coconut, pineapple pieces, and pecans and mix. Spoon into a muffin tray, bake for 20 minutes, and cool in the tin.
Once the cupcakes have cooled and are ready to ice, make the coconut cream icing. Take the coconut cream from the fridge, and without shaking it, open and scoop the hardened cream from the top of the tin (the fat and the water separate when refrigerated, you can pop the water aside for a smoothie!). Place cream into a bowl, add honey or maple syrup and vanilla, and whisk until a fluffy, buttercream-like consistency forms.
Serves 12 | 
Prep 5 min | 
Cook 45 min
