Gluten Free Vegan Banana Muffins with Maple Frosting

Gluten Free Egg Free Banana Maple Muffins
Gluten Free Egg Free Banana Maple Muffins

Next time you see a bundle of overripe bananas in the supermarket marked down to next to nothing, don’t walk on by! There is sooo much you can do with ripe bananas! I just cut them up and chuck them in the freezer where they keep nicely until I want to create a recipe with them – or I just have them as they are! There is truly nothing more divine than frozen bananas, and they are great in smoothies and milkshakes, too!

My hubs asked me for some cakes he could take to work, so I made some banana muffins – some without frosting for on the road, and some with frosting for a little indulgence at home! These are wonderfully moist, packed with fiber from flax, and they are delicious in many ways. Due to the mashed banana inside, there is no need to add heaps of fat, so they are are a healthy cheat treat for those wathing their waste lines! The vegan maple frosting works beautifully with the banana flavour, too. Oh, and they are pretty foolproof, so you better start making them now – your kids will love you for these! (My hubby is a bit like a child in that he loves unhealthy things – he gobbled these up though, so I am secretly snickering behind his back that these are healthier than he thinks. I didn’t tell him about the flax!)

Makes 12 muffins

3 over-ripe bananas, mashed
100 g arrowroot starch
50 g white rice flour
50 g brown rice flour
100 g sugar or other sweetener (you should use at least some “real” sugar to achieve a nice texture and colour)
90 g low-fat vegan spread
50 g honey
30 g flax
3 tbsp almond milk
1 tbsp molasses
2 tsp baking soda
2 tsp vanilla

Frosting
75 g powdered sugar
60 g low-fat vegan spread
5 tbsp maple syrup
2 tbsp almond milk
1 tsp vanilla

For the muffins, preheat oven to 180 ° C. Melt spread, sugar, honey, molasses and vanilla over low heat until spread is melted. Turn off the heat and whisk in the mashed bananas and almond milk (I know it’s tempting, but don’t eat this mix – at least not all of it!). Mix flours, flax, and soda in a different bowl, and slowly add banana-butter-mixture to the flour mixture. Mix until well combined, then scoop into muffin pan and bake for approx. 20 minutes or until muffins pass the skewer test. Turn off heat, let muffins rest in the pan for 10 minutes, then turn to wire rack and let cool completely.

Only scoop the frosting on top of the muffins once they have cooled down completely, as otherwise it will melt. Whip all ingredients for the frosting until light and fluffy, then store in the fridge until stiffened up and decorate the muffins.

Tip: Mix some walnuts or other nuts or chocolate chips mixed in the muffin batter.

Enjoy!

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