Peanut Butter Banana Muffins with Chocolate Frosting
I’ve always been a savoury snacker, that annoying person who goes, oh I don’t really eat much chocolate. The one that every sugar addict wants to smack. I’m finding that as I get older, I want sweet things even less. Chips, though? I have a problem. Chips – as in the hot variety – have long been my favourite food. In recent years they have graduated to an all-consuming obsession. I don’t know if this is a biological thing – are changes in hormone levels responsible and it will eventually go away? Or am I simply a glutton? Time – and the level of trans fats in my arteries – will tell.
Anyway, on the rare occasion that I want something sweet, my choices as a new vegan are limited. Gone are the days of buying Aero Bubbly, Inside Story and American-style choc chip cookies, although I do occasionally cheat because convenience is a strong motivator. But mostly I make my own sweet treats like muffins, protein bliss balls and healthy cookies. It’s mainly the health factor that drives my sweet recipe choices, as I was blogging about protein balls over Lindt balls long before going vegan so it’s not much of a stretch. Sometimes it’s just about harnessing the inclination to actually bake.
These muffins are sugar free and full of wholefood goodness. The chocolate frosting gives them just the right amount of decadence to satisfy a sweet craving. They’re sweetened with nothing but dates.
Peanut Butter & Banana Muffins With Chocolate Frosting
- 3/4 cup brown rice flour
- 3/4 cup buckwheat flour (you can use 1.5 cups normal wheat flour instead)
- 3 small or 2 medium bananas
- 1/2 cup dried dates, soaked in water for at least 3 hours til soft
- 1/2 cup plant milk of choice
- 4 tbsp peanut butter
- 2 tsp baking powder
- 1 cup dried dates, soaked in water til soft
- 1/3 cup plant milk of choice
- 1/3 cup cacao
- Add wet ingredients to a blender/food processor and combine. Combine dry ingredients in a bowl before adding the blended mixture. Stir til you have a heavy batter,
- Pour batter into a muffin pan and bake at 180 degrees for 12 – 15 mins or until the inside is properly firm.
- To make the frosting, blend all ingredients until completely smooth. If necessary, gradually add plant milk until the desired consistency is reached – it should be smooth and spreadable but thick enough to stay on top of the muffins. S
- Spread frosting on top of cooled muffins.