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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

DAY SIX: 'Suprise me Saturday' Muffins with banana frosting

‘Surprise me Saturday’ is freestyle day…breaking away from the oaty recipes for one day each week (Sunday and Monday aside) to jazz things up a bit and make sure I don’t go totally oat crazy. Plus it’s not as if I haven’t been up to anything else in the kitchen, there is a stock pile of recipes mounting up now…I just can’t help myself. Even when I tell myself ‘no baking today’ (like for example the day before I went on holiday and was in a mad rush to pack) I still can’t help myself and on said day in question snuck down to the kitchen to make a quick carrot cake baked granola…once an idea has planted I can be very impatient!

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

Ingredients

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)

Method

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.

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