Peanut Butter & Banana Muffins With Chocolate Frosting
Servings
6large cupcakes
Servings
6large cupcakes
Ingredients
Chocolate Frosting
Instructions
Muffins
  1. In a high-speed blender/food processor add the 1/2 cup of the milk, peanut butter, mashed banana and optionally the dates, and blend it until you got a creamy paste. Combine all the dry ingredients together in a large mixing bowl before adding in the blended mixture, and stir thoroughly. The batter should be relatively heavy.
  2. Pour the batter into a muffin pan lined with muffin cups and bake them in the oven at 200 degrees Celsius/392 degrees Fahrenheit for 20-40 minutes, or until the inside is properly firm. If you wish to have a chocolate square in the middle simply press it in the middle of the batter before cooking. Let them rest for 5 minutes before transferring the cupcakes to a cooling rack for another 10 minutes.
  3. Once the muffins has cooled down, decorate them as you wish (or leave them plain). I used the chocolate frosting as written below and sprinkled some chopped peanuts, shredded coconut and cacao powder on top for presentation’s sake.
Chocolate Frosting
  1. To make the frosting simply place all the ingredients in a high-speed blender/food processor and puree until completely smooth. If necessary, gradually add more tablespoons of almond milk until it reaches desired consistency. Spread the frosting on top of any cake/cupcake for a healthier yet equally delicious alternative.