applesauce and bananas lighten up this hummingbird recipe that can easily be made as a loaf or muffins
Preheat oven to 350 degrees Farenheit. Line a muffin tin with 12 cupcake liners or use a loaf pan and spray the inside of the liners with non-stick cooking spray.
If you are using a fresh pineapple, cut 1/2 a cup of pineapple into bite size pieces.
In medium bowl, combine banana, applesauce, pineapple, walnut pieces, both sugars, egg, oil, and vanilla, whisk together; set aside.
In a separate large bowl, coconut, whisk together flour, baking soda, baking powder, cinnamon and salt.
Slowly add the wet ingredients in with the dry. Alternate between the dry ingredients, wet ingredients, and almond milk. Stir until just combined; do not overmix!
Fill cupcakes almost 2/3 full or 1 loaf pan.
Bake muffins for 16-20 minutes or loaf 40-50 minutes or until toothpick inserted into center comes out clean.
Cool pan on wire rack for 10 minutes then remove from pan and transfer to wire rack to finish cooling.
Beat cream cheese, powdered sugar and almond bowl in a large bowl with a mixer. Add more almond milk until the glaze is the consistency you are looking for. It needs to be somewhat thin if you are trying to achieve the drips!
Drizzle the glaze over the loaf or muffins.