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Mini Banana Bread Muffins

Ingredients

  • 75g coconut sugar
  • 100g butter
  • 2 eggs
  • 125g white spelt flour
  • ½ tsp bicarbonate of soda
  • 2 pieces crystallised ginger, finely chopped 2 bananas, mashed

Frosting

  • 100g unsalted butter
  • 100g Cacao, Cashew & Almond Butter
  • 175g icing sugar

To Serve

  • 18 banana chips
  • 50g milk chocolate
  • Melted sea salt flakes

To kickstart 2020, we’ve collaborated with the talented Sarah-Kim, who has created this super delicious Banana Bread Muffin recipe. If you’re in need of a good baking session (or just can’t stop drooling over how great they look), then you’re in the right place. Plus, with a rich Cacao, Cashew & Almond Butter frosting and doughy banana filling, they really are the perfect snack.

Mini Banana Bread Muffin Recipe

METHOD

  1. Preheat the oven to 180°C /350°F/Gas mark 5.

  2. Line a mini muffin tray with 18 mini tulip muffin cases.

  3. Place all the muffin ingredients in the bowl of a freestanding mixer. Mix until smooth.

  4. Divide into the muffin cases and place in the oven for 10 minutes until risen, golden and cooked.

  5. Beat the frosting ingredients together using a freestanding mixer or hand mixer until smooth.

  6. Dip each banana chip into the melted chocolate, place on a tray lined with parchment and then into the fridge to harden. This will only take 5/10 minutes so they can chill while you ice the muffins.

  7. Once cooled, take a little bit of icing and spread onto each cupcake.

  8. Top with a banana chips and sprinkle with a little sea salt.

Mini Banana Bread Muffin Recipe

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