Banana Muffins (with Burnt Butter Coconut Frosting)

I believe that one of the best treats contains bananas in some kind of muffin or bread. I’ve made these banana muffins a few times so far and they are great for a mid-morning snack or an after dinner treat. The last time I made them (to perfect the recipe before I posted it) I realized that they were missing something. Not from the recipe, but on top of the muffin. They needed to be cupcakes! Voila, my burnt butter coconut frosting recipe came from that thought. There’s an option in the recipe to make it dairy free with coconut cream if you want that option.

If you just want to make the muffins, you can make them plain or top them with chia seeds or walnuts right before you put them in the oven. My picture below shows that. And the chia seeds add a little dose of Omega-3 fats.

Bananas are a fruit that is high in sugar. I never recommend to anyone eating bananas everyday because of that reason. Most people don’t have a body physiology that can support that much sugar, even though it is coming from a fruit. But, as a dessert and in a baked good I think it works perfectly. It has enough fat and protein to help with decreasing the spike in blood sugar. And when you are making a grain-free and refined sugar treat, bananas are so much better than breaking down and having a huge piece of cake that’s full of gluten, sugar and possibly preservatives.

Ingredients

2 1/4 almond flour

1/2 teaspoon baking powder

1 1/2 teaspoon Stevita stevia

1/2 teaspoon salt

2 Bananas

4 Tablespoon butter

3 Tablespoons honey

3 eggs

1 teaspoon vanilla extract

 

Directions

• Preheat the oven to 350 degrees and fill a muffin tin with 9 muffin paper cups
• In a large bowl add the almond flour, baking powder, stevia and salt. Using a spoon lightly mix until everything is mixed together
• Take our your large food processor and add the bananas, butter and honey and turn it on until they are combined, about 15 seconds
• Break the eggs in a small bowl and not directly into the food processor so you don’t get any shell in the mix. Add the eggs one at a time to the banana mixture in the food processor and mix in-between
• Add the almond flour mixture in the food processor (you can put it in all at once) and mix for 30 seconds so the dough is very smooth
• Using a cookie scoop or large spoon, fill the muffin paper cups 3/4 of the way full
• Bake for 30-35 minutes. The tops will be a golden brown color
• Makes 9 muffins

 

Burnt Butter Coconut Frosting

1/4 cup butter

2 Tablespoon coconut butter (not coconut oil)

1/2 cup shredded unsweetened coconut, ground in a coffee grinder

1/3 cup whipping cream (or coconut cream if you are dairy-free)

1 teaspoon arrowroot powder

1 teaspoon stevia

1/4 teaspoon almond extract

• Prepare and have all of these ingredients ready to go before you start heating up the butter. This frosting goes together quickly and needs all hands on deck so you won’t have enough time to measure and prepare.
• Put a small saucepan on the stove on medium-high heat. Add the butter and whisk continuously until the butter starts to brown and take off the heat
• Turn the burner to low and whisk the coconut butter until mixed. Next add the shredded coconut (ground in a coffee grinder).
• In a small dish stir the arrowroot powder in the heavy cream (or else you will have clumps) and add to the saucepan and continue whisking. Once the butter and cream are combined you can add the almond extract and stevia
• You’re frosting is now complete and you can top the cooled cupcakes
• Store in the fridge

Enjoy!