InstructionsPreheat oven to 355 F fan bake. Lightly grease a non-stick 12 muffin pan.In a large bowl whisk together banana, vanilla bean extract, sugar, and butter. Once mixed, whisk in coconut cream and eggs.Dump flour, baking powder, baking soda, cinnamon, salt, & nutmeg on top of the wet ingredients.Using a rubber spatula, stir the drying ingredients on top a little. Then fold dry ingredients into the wet ingredients, until combined.Spoon banana muffin mixture into the muffin cavities, filling up to 3/4 of the way. Put muffins in oven to cook for 17 - 25 minutes (varies by oven), cooked when skewer comes out clean.Remove from oven, allow to cool in muffin pan for 5 - 10 minutes. Then place banana muffins on a cooling rack.