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Preheat the oven to 350°F (180°C). You must use silicone muffin cups or a 12-hole muffin silicone pan for this recipe. Don't use paper liners. The muffins would stick to them. Place the muffin silicone cup in the muffin tray. Set aside.
Peel and mash the bananas, and measure 1½ cup of mashed bananas.
In a large bowl, combine mashed banana, coconut cream, and self-raising flour.
Stir with a silicone spatula until it forms a moist muffin batter. Fold in any of the additional ingredients and stir in to combine.
Fill all the muffin holes up to ¾ of their level.
Bake for 25-35 minutes at 350°F (180°C) until golden brown on top and a skewer inserted in the center of the muffins comes out clean.
Remove immediately from the silicone cups and cool on a rack.