Banana Bread Cupcakes

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

Ingredients & Directions

Ingredients

For The Muffins:
2

very ripe bananas
1 tbsp

almond butter
3 tbsps

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 tsps

baking powder
For The Frosting:
2 cups

LILY'S Dark Chocolate Style Baking Chips
1 can

of full-fat organic coconut cream
5-6

pitted medjool dates (optional)

Directions

Equipment Needed 

oven

medium bowl

whisk

stovetop

refrigerator

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 contributed by delight.fuel.