Banana Bread Cupcakes

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.