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Gluten free Banana-muffins-with-maple-cream-frosting

Gluten-Free Banana muffins with maple cream frosting

120g CocoPacific Raw Virgin Coconut Oil
160g CocoPacific Coconut Palm Sugar
2 eggs
125ml single cream
2 tablespoons maple syrup
1 tablespoon glycerine
225g gluten-free self-raising flour, sifted
½ teaspoon gluten-free bicarbonate of soda
425g banana, mashed

55g CocoPacific Raw Virgin Coconut Oil, melted
125g cream cheese
275g icing sugar
4 tablespoon maple syrup

Preheat the oven to 180C. Line a 12-hole muffin tray with paper muffin cases.
In a food processor, process the CocoPacific Raw Virgin Coconut Oil and CocoPacific Coconut Palm Sugar until fluffy. Add the eggs and then slowly mix the cream, maple syrup, glycerine, sifted flour and bicarbonate of soda. Fold in the mashed bananas.
Divide the mixture between the paper cases and bake the muffins in the preheated oven for 25-30 minutes until well-risen and golden. Remove from the oven and place on a wire rack to cool.
To make the frosting, process the CocoPacific Raw Virgin Coconut Oil, cream cheese, icing sugar and maple syrup until fluffy in a food processor.
Place the frosting in a piping bag and pipe the frosting onto each muffin when completely cool.