Banana Bread Muffins

Sometimes I wonder why does banana bread and banana bread muffins look so ordinary. You often see them drizzled with a bit of glazed icing, but they still look pretty ordinary. Well, now they don't have to.... See even though looking at the picture above, you may think it looks like a cupcake that is filled with a ridiculous amount of calories, it actually isn't. I am going to show you how to do this.... :) guilt free treats for you to enjoy. 

Ingredients: - 

For the muffins 

1 3/4 cups of self raising flour

1/4 cup plain flour

1 Tsp bicarbonate of Soda

1/2 Tsp cream of tartar 

2 Teaspoon ground cinnamon

2/3 cups of coconut sugar

1/2 cup of skim milk/soy/rice/almond milk 

2 eggs

50g of butter

2 ripe bananas, that have been mashed

For the icing

50g of butter

1/4 cup xylitol icing sugar (may to add more to create a stiff icing mix) 

Method: -

Preheat the oven to a 160 degrees and line muffin tray with cupcake tins. Sift the dry ingredients together in a seperate bowl. In a mixer, add the eggs, butter and coconut sugar and mix until light and fluffy. Combine the dry ingredients to the egg mix and add the milk and mashed bananas. Mix until the flour, milk and bananas have all combined. 

Place about 2 dessertspoons of the mix into each cucpcake tin. Bake in the oven for approx 10 - 15 minutes. Use a skewer to check if they are cooked through, once cooked remove and allow to cool. 

In the mean time get your icing ready. You want your icing to be slightly stiff so that once you have piped the icing it does not lose its shape. When your muffins have completely cooled off do not try to level the muffins as you would with a cake or cupcakes. The whole idea of the muffin is to keep the top 'muffin top' as commonly referred to. Pipe and keep muffins at room temperature. Even though it is kept at room temperature the icing will hold its shape even though it is butter cream icing. :)