Banana Lilikoi Muffins - #dairyfree Yumminess!

There is a story to this recipe. On Saturday darling daughter and I were volunteering at a local Christmas run. Dear hubby was going to run; therefore, we needed to bring something to the potluck. I remembered I had frozen lilikoi juice in the freezer, we had lots of bananas, so I announced, "How about banana lilikoi muffins?" The family agreed and I pulled my lilikoi juice out of the freezer. This was Thursday night. Come Friday afternoon it dawned on me, how on Earth am I going to make these muffins? I just announced I was going to make something and I had not a clue. I never made this before. I had no recipe. Oh my! I was about to make something new in "test kitchen" and give it to others to eat post-race? Does this sound sane?
After looking over a few banana bread recipes and muffin recipes I created my recipe. And rest assured, if it was a complete failure I wouldn't be sharing it with you today. And darling daughter has put in the request I make more for her to bring to a pot luck at her school this coming Friday. Good thing I have lilikoi juice left!
Ingredients:

• 1 2/4 cup flour
• 1/3 cup sugar
• 2 tsp baking powder
• 1 egg
• 1/2 cup lilikoi juice (I pulse and strain to remove the seeds)
• 1/4 cup applesauce (you could use oil if you want and this may make the muffins lighter)
• 3/4 cup banana (mashed)

Steps:

1. Preheat the oven to 400 degrees Fahrenheit
2. Put all ingredients into a bowl and mix. Yep, I don't do the wet and dry thing. Feel free to go that way if you want!
3. Divide into greased muffins cups or paper cups. 
4. Bake for about 20 minutes.
5. Enjoy!

Yield: About 12 regular muffins, I got 18 smaller muffins but am hoping for 24 mini muffins.
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