Frosted Peanut Butter Banana Muffins
These muffins are delightful for both adults and children. School holidays are the perfect time to whip them up, especially if your little ones attend a ‘peanut free’ school and are not able to take such things throughout the term. They’re super moist and only sweetened by the banana and dates (with coconut flour and peanut butter also being subtly sweet). I think this is sweet enough – especially once frosted. However, if you’re a sweet tooth, you could add 2 tbsp. honey or maple syrup to the batter. The simple 3 ingredient frosting is light, creamy and feels suuuuuper indulgent. I hope you enjoy this holiday baking venture!
Makes 8 large muffins/cupcakes
Peanut Butter Banana Muffins
3 overripe bananas
¼ cup salted, natural peanut butter
2 free range eggs
½ cup coconut flour
1 tsp. bicarbonate soda
1 tsp. cinnamon
Small pinch of salt
6 large medjool dates, chopped
Peanut Butter Frosting
1 400mL can full-fat coconut cream (I recommend Ayam)
3 Tbsp. salted, natural peanut butter
2 Tbsp. raw honey or pure maple syrup
1. Ensure you place the can of coconut cream in the fridge overnight as this will separate the thick cream from the water.
2. To make the muffins, preheat the oven to 180C and line a muffin tin with 8 muffin cases.
3. Combine the dry ingredients: coconut flour, bicarb soda, cinnamon, and salt in a medium bowl.
4. In a large bowl, mash the banana and then stir in the peanut butter and then the eggs.
5. Add in the dry ingredients to the wet and stir until just combined.
6. Fold in the chopped dates and then scoop the mixture into the cupcake tins until almost full.
7. Bake cupcakes for 15-20 minutes or until a skewer inserted comes out clean.
8. While the cakes cook, make the peanut butter frosting by carefully removing the can of coconut cream from the fridge and, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a cold bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies or porridge.
9. Using hand beaters, beat the coconut cream light and fluffy - about 1 minute.
10. Add the peanut butter and beat again until combined.
11. Add the honey or maple and beat one last time until well combined.
12. Place frosting into the fridge to firm up.
13. When the muffins are ready, allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely (this also gives your frosting time to firm up even further.
14. Once the cakes have cooled, remove the frosting from the fridge and scoop into a piping bag. Pipe onto each cupcake and serve immediately or store in the fridge until ready to serve (this will ensure the frosting doesn’t melt). Enjoy!