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Banana Muffins with Cinnamon Frosting

Submitted by Libby Jones
This recipe is in categories Baking, Party food, Picnic
About this recipe
Healthiness : (5 votes)
Difficulty:  2 out of 5 difficulty
Comments:
This is a simple recipe for children to use, but care (adult help) will be needed for putting the muffins into the oven and taking them out.


Preparation Time: 10-15 mins
Cooking Time: 20 mins
Number of servings: 12
This is a vegetarian recipe


This recipe is suitable for people on gluten and dairy free diets.

 (The muffins would be just as tasty made with normal flour etc)

Ingredients
  • 150g caster sugar
  • 1tsp gluten-free baking powder
  • pinch of salt
  • 6 tbsp dairy-free milk
  • 2 eggs,lightly beaten
  • 150g dairy free margarine,melted
  • 2 small bananas,mashed
  • 1/4 tsp ground cinnamon
  • 50g vegan cream cheese
  • 2 tbsp dairy-free margarine
Equipment

 

  • Mixing bowl
  • Muffin tin
  • Paper cases
  • Sieve
  • Whisk
  • Measuring scales
  • Tablespoon
  • Teaspoon
  • Wooden spoon

 

Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Place 12 large paper cases in a deep muffin pan
  2. Sift the flour, baking powder and salt into the mixing bowl (stir in with the sugar)
  3. Whisk the milk, eggs and margarine together into a separate mixing bowl, until combined
  4. Stir in the flour slowly, then fold in the mashed bananas
  5. Spoon the mixture into the paper cases and bake in a preheated oven, 200c/400f, for 20 mins
  6. To make the frosting, beat the cream cheese and margarine together in a bowl
  7. Add the cinnamon and icing sugar until smooth and creamy
  8. Chill the frosting in the fridge for about 15 mins to firm up, then top each muffin with a spoonful of frosting
Banana Muffins with Cinnamon Frosting - print view  Banana Muffins with Cinnamon Frosting - print view

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Comments
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Name: Lucia 22nd November 2015
I tried these brownies last week and they were GREAT. Using mairagrne means they are dairy-free as well, and I needed a GF DF dessert for a birthday party. I doubled the recipe and used a 9 13 pan, which was perfect. I did find them a bit salty, so next time I'd reduce the salt and/or try using unsalted butter (we don't need to be dairy-free normally).
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