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

Peanut Butter Filled Chocolate Cookies

Well hello lovelies, time for another recipe! Cookies again, I’m just crazy for these chewy biscuity treats right now.
I baked these for my boyfriend’s parents when I met them for the first time this Easter. It always helps to sweeten people up (yep, I will happily bribe people into my favour with baked goods).

I went to my local vegan cafe and they had some peanut butter pillows for sale. They were very crunchy (slightly burnt even) and the peanut butter was dried out in the middle, hmmm. I decided to try and make my own version of these. Something softer, chewier and moist. Here’s my recipe…


You will need.

125g of vegan spread.

125g of soft brown sugar.

200g of self raising flour.

1 tsp of baking powder.

25g of cocoa powder.
1tsp of pure vanilla extract
A small jar of peanut butter (crunchy or smooth, it’s up to you, I used smooth).

1 tbs of water.

Preheat oven to 200’C. Line a cookie sheet with baking parchment.

Ok, so here’s what you need to do…

1. Cream the sugar and spread together in a large bowl until they are light and fluffy.


2. Add the flour, baking powder, cocoa and vanilla extract and mix until incorporated. Add the tbls of water to form the dough.

3. Use a dessert spoon or melon baller to measure out the dough and place the balls onto the baking sheet with a bit of space between them (they will expand as they cook).

4. Squish each ball of dough down with the palm of your hand (you may need to dust it with a wee bit of flour or cocoa if it sticks).

5. Place a teaspoon of peanut butter in the centre of each cookie.

6. Measure out a slightly smaller piece of dough than that used for the base, squish it flat in your hands and lay it gently on top of the cookie (be careful not to tear this top layer, it’s quite delicate).

7. Gently dent all the way round each cookie with your finger tip to close it.

8. Place in the oven and bake for 10-12 minutes.

9. Take out of the oven and leave to cool for 5 minutes.

10. Transfer to a wire rack to cool then enjoy the peanutty yumminess :)

Here’s the finished cookies in their box and ready to go. Unfortunetly I forgot to take a picture of how they look on the inside when we got to my boyfriend’s parent’s house. Next time I bake these I will make sure I get a snap of the peanut butter filling for you.
Until next time, happy baking dollies.