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Banana muffins with banana butter cream icing #bakingcontest
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Chef :
RachelBanana muffins with banana butter cream icing #bakingcontest
Inspired by a recent trip to the Canary Islands where the bananas were delicious, these vegan banana muffins full of flavour.
Ingredient
3
bananas
2 cups
whole meal flour
1 cup
oat milk
2 tablespoons
rapeseed oil
3 tablespoons
dairy free butter
8 tablespoons
icing sugar
1 tablespoon
banana jam (you can miss this if you wish)
Cooking instructions
* Step 1
Preheat the oven to 200c. Combine the flour and baking powder in a bowl. In a separate bowl whisk the oil and oat milk together. Combine the two, mash in the bananas and grated carrot and whisk together. The mixture should be a think pancake batter consistency (you can use this for pancakes too!) so add a splash more oat milk if you need it.
* Step 2
The bananas were sweet and I iced on this occasion but you can add a little sugar if you prefer a sweeter muffin. Carefully spoon the mixture into muffin cases and bake for around 15 minutes (longer if you use larger muffin cases) until they are golden and smell of toasted bananas.
* Step 3
Prepare the butter cream by softening the butter with a fork and slowly adding the icing sugar. Add the banana jam a little at a time as you go along if you are using. Transfer the mixture to an icing bag if you prefer.
* Step 4
When the muffins are cool, ice with the mixture and decorate with your sprinkles.
Note: if there is a photo you can click to enlarge it
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