This weekend I changed up the ice cream muffins that I posted last week by trying a new flavor – and they were even better than the first. Check it out!

Ice Cream Muffins

Makes 12-14

• 2 pints ice cream, softened* (I used Häagen-Dazs Pineapple Coconut for these muffins, but any flavor will do)
• 3 cups self rising flour (not to be confused with all-purpose flour which won’t work in this recipe at all!)

Preheat oven to 375°F. Lightly mist muffin tins with cooking spray, then wipe away residue with a clean paper towel, or, alternatively, line tins with paper muffin cups.

In a medium bowl, beat ice cream and flour until combined. Using a spoon, drop muffin batter into cups, dividing evenly. Top each muffin with with a sprinkle of sweetened shredded coconut and a banana chip, or just Sugar In The Raw.