# 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](https://delight-fuel.com/).