Coco-Nana Birthday Cupcakes

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup honey
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 3 medium ripe DOLE® Bananas, mashed
• 1 large egg
• 1/3 cup olive oil
• 1 teaspoon vanilla extract
• 1/3 cup dairy-free coconut whipped topping
• 24 DOLE® Banana Dippers, slightly thawed

Directions

1. Preheat oven 375°F. Line large muffin cups with paper liners.
2. Place all the ingredients into food processor or blender. Cover; blend until smooth. Fill muffin cups one-half full.
3. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
4. Cool 10 minutes; remove from pan to a wire rack to cool completely.
5. Spoon a rounded teaspoon of whipped topping on each cupcake, place 2 banana dippers on each side of whipped topping, and serve.