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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 oven
 medium bowl medium bowl
 whisk whisk
 stovetop stovetop
 refrigerator refrigerator
1

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

2

In a medium sized bowl mix all dry ingredients.

3

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

4

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.

5

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

6

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

7

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

8

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

9

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

10

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


Recipe contributed by delight.fuel.