Banana Bread Cupcakes
- Oct 15, 2020
Fluffy and moist, these banana bread muffins topped off with a rich and smooth dairy-free chocolate frosting.
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)
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.