Banana Muffins with Peanut Buttercream Frosting Dipped in Chocolate

Hello Lovelies, here’s my latest creation; Banana muffins with a peanut buttercream frosting, finished off with a coating of melted dark chocolate. Delicious! I love how the chocolate cracks as you bite into it to give way to a smooth and creamy frosting that sticks to the roof of your mouth, cut through with the moist banana cake beneath, oh my, I’m making my mouth water. So, without further ado, here’s the recipe for you to try.


You Will Need:

For the Muffins-

275g of self raising flour

175g of soft brown sugar

2 super ripe bananas

100ml of vegetable oil

200ml of soy or rice milk

1 tsp of vanilla extract

1 tsp baking powder

For the Topping-

60g vegan spread

6 tbls shortening

1 tsp vanilla extract

140g icing sugar

170g smooth peanut butter

200g dark chocolate for dipping

3 tbls vegetable oil

Line a 12 hole muffin tray with muffin cases. Preheat the oven to 200c/400f

1) Sift the flour and baking powder into a large mixing bowl and set aside.


2) Smoosh the bananas and put aside.

3) In a jug or bowl, whisk together the oil, ‘milk’ and vanilla extract and quickly add to the dry ingredients.

4) Add the bananas too and mix until just combined.

5) Fill your paper cases. I use an ice cream scoop when making muffins as I find it deposits exactly the right amount of batter.


6) Place in the oven and cook for 18-20 minutes. Check with a skewer/toothpick to make sure the muffins are done before removing from the oven. If they are still a little too wet, put them back in for 2 minutes and check again.

7) Place on a wire rack to cool completely before adding your buttercream.

8) For the buttercream, in a small mixing bowl stir together the spread, shortening, vanilla extract and peanut butter until well combined.

9) add the icing sugar to this mix and beat until light and fluffy. Put into the fridge to firm up slightly.

10) Pipe a swirl of buttercream onto the top of each muffin and then put muffins in the fridge while melting the chocolate topping.


11) In a glass bowl over a pan of barely simmering water, melt the broken pieces of chocolate and vegetable oil together slowly, taking off the heat occasionally if necessary. Pour chocolate into a mug or very small bowl.

12) Remove the cooled muffins from the fridge and dip the tops immediately into the chocolate. Allow the excess to drip off before placing back on the wire rack. Once all muffins are dipped, transfer back to the fridge to allow the chocolate to set.


And there you have it, tasty muffins to enjoy with tea or coffee or with a scoop of ice-cream for dessert.
These cakes were super yummy but the next time I make them I think I will add a dollop of caremelised bananas in the centre. I’m a sucker for a filling, I think it harks back to my love of jammie doughnuts as a child.
Let me know how you get on if you try out my recipe and as always lovelies, happy baking! x

Cherry Bakewell Muffins

So, here’s my first real entry into The Vegan Honey blog.

I attended a Wonderful Women: Minding Our Own Business meeting yesterday, run by thelovely Ree Ree Rockette.

The meeting topic was branding, and there were quite a few of us in attendance. I decided that we would need some form of cake to get us through the session so I whipped up some Cherry Bakewell inspired cupcakes.

I find that actual bakewell tarts are rather disappointing little things, with their thin layer of icing and sad glace cherry on top.

I have made this recipe several times before and after playing about with it a bit, I feel I have hit upon the perfect recipe. It is moist, light and fluffy. They are filled with a juicey cherry jam and topped with marzipan and almond frosting, complete with a cherry on the top. I sometimes use fresh cherries when they are in season, but I feel that natural coloured glace cherries look much more authentic and taste better than the more plastic-looking bright red glace cherries.

They went down a treat, with some of the ladies (myself included) gobbling up two of the tasty morsels! Ooops :)

(Photograph by ReeRee Rockette)