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1
Heat the oven to 350F. Grease your muffin tins with softened butter, and then dust with flour.
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2
In a large bowl, cream the butter with the golden sugar for 2-3 minutes. (Use the beater attachments on an electric mixer. If you're beating by hand, go a little longer. The idea is to thoroughly blend the sugar into aerated butter, to achieve a soft and lovely crumb.) In a small separate bowl, lightly beat the eggs. Slowly add them to the bowl with the sugar and butter, mixing as you go until incorporated.
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3
Meanwhile, unwrap the bananas from their peelings. Move them to a bowl or plate, and use a fork to mash them into mush. (It should be cathartic.) Add the bananas to the batter bowl, along with the coconut extract and the lime zest. Mix until just combined.
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4
Sift the flour together with the baking soda and the salt in a medium bowl. Then, alternately add the flour, the milk, and the coconut cream to the batter, until just combined.
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5
Fill the muffin cups about 2/3 of the way to the top. Bake for 18-20 minutes for the mini muffins, 25-30 minutes for the regular muffins. You are looking for a golden cake top, and for a knife to come out clean.
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6
Allow the muffins to cool for about 20 minutes. Meanwhile, make the glaze: whisk together the confectioner's sugar with the lime juice, and 1-2 tablespoons of water. After 20 minutes, remove the muffins from the tins and use a spoon to drizzle glaze on top of each. Enjoy warm, or move the muffins to a sealed container where they will keep for up to 4 days.
