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

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.