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1
Preheat oven to 375 degrees.
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2
To make the creme, combine the 1st five ingredients in a medium mixing bowl and blend with a hand mixer on high for one minute.
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3
Scrape down the sides with a rubber spatula and set aside.
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4
In a large mixing bowl, crush the cereal lightly with your hands.
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5
Add the coconut and brown sugar, then sift in the next five ingredients.
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6
Mix well with your hands, breaking up the brown sugar and coconut and incorporating thoroughly.
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7
Set aside.
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8
Mash the bananas on a plate with the back of a fork and scrape into a small mixing bowl.
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9
Add the egg and canola oil and beat together with the fork until well incorporated, approximately 30 seconds.
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10
Fold the banana mixture into the dry ingredients with the rubber spatula until the batter is just moistened and no flour is visible.
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11
In the mixing bowl, divide the batter in half, with one half slightly less than the other.
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12
Spray a 12-muffin tin with the Pam with Flour and spoon-fill each muffin compartment with batter taken from the smaller of the divided halves of batter.
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13
Divide evenly among the 12 spaces, leaving a slight well in the center of each.
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14
Using a clean teaspoon, place a dollop of creme in the center of each muffin, dividing all the creme evenly among the 12 spaces.
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15
Top off the muffins with the remaining batter, using the spoon to tuck the batter in around the creme.
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16
The muffins should be mounded in the center when finished.
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17
Generously sprinkle the muffins with the raw sugar crystals to create a crunchy crust.
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18
Bake for 20-25 minutes (I always bake for exactly 23 minutes and they're perfect every time), or until browned with some creme rising through the muffin tops.
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19
Cool on a rack for 10-15 minutes.
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20
They are best when served warm, right from the oven, but aren't all baked goods?!?
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21
Enjoy!
