Yummy banana coconut cupcakes with lime and coconut icing

I was in the mood for cupcakes this weekend just past.  My freezer was piling up with over-ripe bananas, so it was a perfect excuse to do some baking.

These banana coconut cupcakes are very simple to make and utterly delicious.  The bananas and rolled oats provide moisture, while the shredded coconut provides beautiful chewy texture.  The fresh lime juice makes for a magically sweet and tangy icing to set them off, while the toasted coconut on top adds a wonderful nutty taste. 

These little babies are not too naughty either, which is a good thing seeing as I ate so many J.

Enjoy!

Ingredients

Makes 12 cupcakes

Banana coconut cupcakes

½ cup rolled oats

2/3 cup milk

11/2 cups plain flour

1 tablespoon baking powder

¾ cup brown sugar, firmly packed

1/3 cup shredded coconut

Pinch of salt

1 cup mashed banana (from around 3 medium- sized very ripe bananas)

2 eggs

100 ml canola oil

1 tablespoon vanilla extract

Lime and coconut icing

Juice of 1 lime

11/2 cups icing sugar, sifted

1/3 cup shredded coconut

Method

1.        Preheat oven to 180 degrees C and set out 12 paper cupcake cases on a baking tray

2.       Combine the rolled oats and milk in a small bowl and set aside to soak.

3.       Mix the flour, baking powder, sugar, coconut and salt in large bowl and stir until evenly combined.

4.       Whisk the banana, eggs, oil and vanilla together in a medium bowl using a fork, then mix in the rolled oats mixture.

5.       Add the wet mixture to the dry mixture and fold together with a spoon until just combined.

6.       Spoon the mixture into the cases.  Bake for 25 minutes or until golden and skewer into the centre of a cupcake comes out clean.

7.       Once cooked, allow the cupcakes to cool on the tray.

8.       For the icing, mix the icing sugar into the lime juice until it forms a smooth paste.

9.       Cook the shredded coconut in a frypan without oil until golden brown.

10.   Spoon the icing onto the cooled cupcakes and sprinkle with the coconut, ready for serving.

Note: Un-iced cupcakes will freeze beautifully.