Banana Coconut Mini Muffins

Banana + coconut!!! What a delicious combination! The batter for these muffins tasted just like banana cream pie!

With the help of a little canned squash, these muffins turned out soft and moist. Mmmmm! 

Makes 18 mini muffins 

Ingredients:

2 ripe bananas, mashed
1/3 cup canned squash
1 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 cup liquid egg whites
1/2 cup shredded coconut 

Directions:

Preheat oven to 375*F.
Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
Divide batter evenly among greased mini-muffin cups. 
Bake muffins for approximately 10 minutes, then top with additional shredded coconut, and baked for another 5-7 minutes until shredded coconut is golden brown. 
Remove muffins from baking sheet and allow to cool on wire rack.
Eat and enjoy!