Banana Bread Cupcakes
Fluffy and moist, these banana bread muffins topped off with a rich and smooth dairy-free chocolate frosting.
Ingredients & Directions
Ingredients
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For The Muffins:
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2very ripe bananas
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1 tbspalmond butter
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3 tbspscoconut oil (melted)
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3 eggs
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1⁄4 cupcashew milk, or other milk
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1 cuproasted ground almonds
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1 1⁄4 cupoat flour
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1 tbsptapioca starch
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2 tspsbaking powder
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For The Frosting:
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2 cupsLILY'S Dark Chocolate Style Baking Chips
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1 canof full-fat organic coconut cream
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5 -6pitted medjool dates (optional)
Directions
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.