Banana Muffins…Don’t Mind if I Do.

Returning home today after 3 days away, I found some blackened bananas in the fruit bowl. Usually I will skin them and freeze the flesh for making Nice Cream. But I do have several already frozen, so I had no choice but to make cake!!!!!

Banana Muffins are very easy to make.

I mashed 3 over ripe bananas, with 1/3 cup of brown sugar or you can use Agave Nectar or coconut sugar. Your preference, your choice. I then melted 1/2 cup of coconut oil and Pure (mixed, so 1/2 cup total), add the liquid to the banana and sugar. In a separate bowl put 1 1/2 cups of flour, today I used Spelt, I tsp of egg substitute.

Pour the liquid into the dry ingredients and mix well. Divide into 12 cupcake cases and bake at 180 for 20-25 minutes, until firm to the touch.

Leave to cool. Then make the frosting

I used Bute Island Foods Original Sheese and mixed in some icing sugar. Drop a teaspoon full of the mix onto each cake. If you can wait, leave to set.

Otherwise…