Anyway, I digress…
Banana bread muffins! Everyone loves a good banana bread. Everyone loves muffins. Everyone loves frosting. Win Win Win…bonus it’s all super healthy! This frosting takes super luxurious and creamy but without tonnes of sugar. Wohoo! (I apologise for over use of exclamation marks- not sure why I am so excitable today)
It was recently a colleagues birthday at the architects practice where I work and when I mentioned to the guys that I’d bring in a cake for everyone (mainly so I could eat it too!) the immediate request was for my banana cake that I’d shared with them once before. So this time, using the same recipe I turned it in to muffins with a generous swirl of frosting.
Even my colleague Kasia, who claimed she never usually liked any frostings gave this one the thumbs up. Can’t do much better than that!
You’ll find my original banana bread recipe here, just reduce the baking time to account for the smaller size of the muffins. This frosting has a lovely thick consistency and would also be great as a topping or filling for any type of cake.
Recipe: healthy banana frosting
Makes approx 8-12 muffins depending on size
2 large or 3 small ripe bananas
1/3 cup dates
1/3 cup mild nut butter (e.g cashew)
2 tbs coconut oil- melted (not needed if frosting is not required to be extra thick)
3 tbs agave syrup
Approx. ¼ tsp stevia to taste
3 tbs fine coconut flour
½ tsp cinnamon (optional)
Blend dates and bananas until very smooth, add all remaining ingredients and blend until you have a thick smooth paste.
Chill the frosting to thicken up a little for piping, or use un-chilled for a cake filling or a spreadable ganache type frosting.
What Vegan MOFO means to me.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.