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Banana Bread Cupcakes


Fluffy, moist, and naturally-sweetened banana bread muffins topped off with a rich and smooth dairy-free chocolate frosting.

 

INGREDIENTS

FOR THE MUFFINS

  • 2 very ripe bananas
  • 1 tbsp almond butter 
  • 3 tbsp coconut oil (melted) 
  • 3 eggs 
  • 1/4 cup cashew milk, or other milk 
  • 1 cup roasted ground almonds 
  • 1 1/4 cup oat flour 
  • 1 tbsp tapioca starch 
  • 2 tsp baking powder 

FOR THE FROSTING 

  • 2 cups Lily's Dark Chocolate Baking Chips 
  • 1 can of full-fat organic coconut cream 
  • 5-6 pitted medjool dates (optional)

 

INSTRUCTIONS

Preheat oven to 350F and grease muffin pan with coconut oil or line with paper tins. 

In a medium sized bowl mix all dry ingredients. 

In a separate bowl mash the bananas, add the rest of the wet ingredients, and whisk well until fully combined. 

Spoon batter evenly (3/4) into the muffin pan/tins and bake in the oven for about 25-30 minutes. Once the muffins are fully baked, transfer onto a cooling rack and let them cool down before frosting. 

For the chocolate frosting, heat coconut cream in a small pot over low heat. 

Add soaked dates (optional) and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot. 

Turn off heat and add the chocolate into the coconut cream. Wait a couple minutes and then stir well until chocolate is fully dissolved. 

Pour mixture into a medium bowl and let sit in the refrigerator for about 30-40 minutes until chocolate mixture has thickened up. 

Transfer the mixture into a piping bag and frost the muffins. 

Enjoy immediately or store in fridge for up to 3 days. 

 

 

 

 

 

 

 

 

 

 

Recipe from delight.fuel.