Procrastination, by Wikipedia: ” the avoidance of doing a task which needs to be accomplished” by me it is just another crazy week at home. I’ve been writing this post for almost 5 days now. Seriously…. I made the most delicious banana muffins with peanut butter coco frosting, and just couldn’t find the time to post anything. Today, I finally decided to take action, sit down, and make write the recipe down. This is, one of the best banana muffins recipe there is.
It, all started a couple of weeks ago, when I got my new baking book by FOOD52, yehhhhhh. The thing is, I just couldn’t find the time to even open it. Did I mention, the last couple of weeks of my life are f!$#n CRAZY? Last week, I had a couple of hours, of a little less crazy. I finally opened the book up, and found a great banana cake recipe. Now, since I am procrastinating everything lately, guess what i had in my kitchen? can you actually guess? well hope you did. I had very very ripe bananas, just waiting to be transformed into perfect muffins. It was a match made in even, or in my kitchen. Accept for, the recipe had huge amounts of butter, that I have been trying to avoid lately. I made perfect muffins, based on the cake recipe.
I was so happy with the results, and so was hubby, who almost finished all of them in less than 24 hours. All and all, some times it’s great putting stuff of, cause you find ripe bananas in the pantry, and can make great delicious muffins. And, I didn’t even mention the peanut butter frosting that takes less than a minute to make. You absolutely have to make this muffins, they will transform any day to a better one.
- ½ cup canola oil
- 1 cup sugar
- 2 eggs, separated
- 3 large very ripe bananas, mushed
- ½ cup sou milk
- 1 tsp white vinegar
- 1⅔ pastry flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup chopped almonds
- FROSTING
- ½ cup peanut butter
- 1 tbsp coco powder
- ¾ cup powdered sugar
- Grounded almonds
- Preheat oven to 350 °F (175°C). line 20 cavities in a muffin tin with paper liners grease and set aside.
- To make the cake, pour the vinegar in to the soy milk and set aside.
- Using an electric mixer , beat the oil and sugar until pale and fluffy, 3 to 5 min. Add the egg yolks one at a time, mixing until incorporated after each addition and occasionally scraping down the side of the bowl. Stir in the bananas, then stir in the milk with vinegar until well combine.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Add the butter mixture, along with the almonds, and stir gently just until combine.
- Put the egg whites in a clean, dry bowl.Using an electric mixer fitted with the whisk attachment , whip until soft peaks form. Gently fold the egg whites into the batter. Divide the batter evenly between prepared muffin cavities.
- Bake for 20-25 minutes, until a toothpick inserted into the center of the cake comes out with only dry crumbs rather than wet batter.
- When the muffins are completely cool you're ready to frost theme, make the frosting: beat together the peanut butter and cocoa powder, and then the powdered sugar.
- frost your cupcakes, sprinkle with grounded almonds, and enjoy!
Welcome to Neta Cooks, the ultimate healthy and tasty recipe site. I am Neta, a nutritionist, a foodie and an enthusiastic photographer and traveler. Here I do what I love the most, cook light, healthy and delicious recipes and take pictures of them 
I’ve never met a muffin I don’t like, so these look delicious! Love the banana, peanut butter and coco combo! Cheers!
Thank you Cheyanne, I hope you enjoy this as well 🙂