Amazingly Sweet, Banana Muff-Cakes with Buttercream Icing

Is it a Muffin or a Cupcake? Banana Coconut Cake with Buttercream Icing

(Gluten Free, Dairy Free, Grain Free, Vegan)

Banana Muff-Cake

Being grain free isn’t so bad really….but every now and then I get an intense craving for something deliciously sweet. Whether you want to make a healthy muffin for breakfast, or a special dessert…this muff-cake is perfect. The icing is optional, but oh’so yummy!

This recipe is egg free, vegan, grain free, dairy free, and gluten free. It has only a few ingredients but tons of flavor. This is NOT a dense cake, it is extremely moist and fudgy which I think makes for a perfect breakfast option.

MUFFIN/CAKE INGREDIENTS:

6 bananas

1/2 C olive or coconut oil

2/3 C sugar (coconut or granulated)

2 Tbls gluten free vanilla

2 Tbls milk (almond, coconut, etc)

1/2 C coconut flour

1 tsp baking soda

DIRECTIONS:

Preheat oven to 350 degrees. Line 12-14 muffin cups with paper liners.

Beat together the oil, sugar, vanilla and bananas. Add the milk, flour and baking soda. Combine well.

Evenly divide among the muffin cups. Your amount will vary based on the size of your bananas. My batch made 14 cupcakes.

Bake for 18-20 minutes, or until they begin to golden on top. They will never get dense, but shouldn’t be “wet”.

Remove the muff-cakes and let them cool. Meanwhile begin the icing if you wish to top them with buttercream frosting.

Banana muffin cupcake

ICING INGREDIENTS:

1/2 C Dairy free butter

2 tsp gluten free vanilla

2 C gluten/corn free powdered sugar (Wegmans sell this)

2 Tbls milk (almond, coconut, etc)

DIRECTIONS:

Beat the butter with your mixer for a few minutes before adding the sugar (if you want a fluffy icing). If you just want a little bit of icing on top, like a cinnamon bun or something, you can just add all of the ingredients and butter-knife it on top. Once the muff-cakes are completely cool, top with your icing. Serve and enjoy!

Banana muff-cakes with buttercream frosting

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