hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Banana Muffins with Blackberry Icing

Banana Muffins with Blackberry Icing

Hi everyone! I don't know about you, but I LOVE a good batch of muffins. They're easy to make and perfect for on the go mornings.  This recipe makes about 12 muffins and is gluten, dairy, and refined sugar free. Don't worry if they look a bit 'rustic' - they may not be fluffy, but they're dense and flavorful! The icing is not required to enjoy these muffins, but I think it gives them some real 'pizzazz'. Also, with most of my baked goods I use less sugar than a traditional recipe would call for. If you have a sweet tooth, I'd suggest adding a teaspoon or more sweetener.  ;)  

• 2 cups gluten-free flour
• 2 large bananas (overripe is better for baking because of natural sweetness)
• 3 tablespoons coconut sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ⅓ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup almond milk, unsweetened
• 1 flax egg (or sub normal egg for non-vegan option)
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice 

Blackberry icing:
• 1 tablespoon coconut butter (maybe could sub with coconut oil - if you try this, let me know!) 
• 1 tablespoon coconut nectar (sub maple syrup or honey if you don't have!)
• ½ cup blackberries (fresh is best)
• ¼ cup arrowroot starch
• 2 tablespoons almond milk (add a lil more if you need to thin it out)
• 1 pinch ground cinnamon

• 1 extra banana, sliced into thin coins (to put on top!)

1.  Preheat oven to 350 degrees F. In a 12 cup muffin pan, spray/coat cups with coconut oil, and set aside. 

2. In a blender, add bananas, coconut oil, coconut sugar, vanilla extract, and almond milk. Blend on medium until bananas are mushy, then slowly add in gluten-free flour, baking powder, baking soda, cinnamon, and lemon juice. Blend on medium/medium high until ingredients are fully combined into a batter. Turn off blender, and add flax egg. Stir briefly with a spoon or spatula. 

3. Pour batter into muffin cups, adding about ¼ cup at a time. Fill each muffin cup equally, until no batter remains.

4. Bake for 30-35 minutes, until muffins are golden brown. Also could toothpick test at the 30 min mark just to be safe. :)

5. Take muffins out of the oven, and let cool for about 10 minutes. While you're waiting, make the icing! In a small food processor (or nutribullet), add coconut butter, coconut nectar, cinnamon, almond milk, arrowroot starch and blackberries. Blend, blend, blend! Empty into a small bowl, and heat in a microwave for about 10-20 seconds. Take out of microwave and mix. The icing should thicken after a couple minutes of stirring. 

6. Once the icing is ready, simply dip the top of each muffin in the icing bowl. Repeat until no icing remains, and garnish with bananas (or blackberries)! 

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