Preheat the oven to 350°F. Butter the mini muffin tins and line each one with a teaspoon of coconut.
¾ cup shredded unsweetened coconut, 4 tablespoons unsalted butter, softened
Sift together the flours, baking soda, cinnamon
1¼ cup (156 grams) bleached, all-purpose flour, ½ cup (62 grams) whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger, ⅛ teaspoon ground cloves
In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer or by hand, cream the butter and sugar together for 3 to 5 minutes until blended well.
4 tablespoons unsalted butter, softened, ½ cup (100 grams) granulated sugar, ½ cup (96 grams) dark brown sugar
Add the bananas and beat until mixed.
3 cups very ripe bananas
Add the egg, orange juice, and rum and beat until mixed.
1 egg, 1 tablespoon orange juice, 1 tablespoon dark rum
Add the dry ingredients and fold in or mix on low speed just to distribute.
Use a small (#60) cookie scoop or two spoons to scoop about 1 tablespoon of batter into each muffin cup.
Bake for 15 to 18 minutes on racks in the middle of the oven until a toothpick inserted into the middle of one muffin comes out clean.
Cool in the pan about 10 minutes and then turn onto a cooling rack.
Store in an airtight container at room temperature for one week or freeze once fully cooled.