Banana Muffin with Peanut Butter Coco Frosting
Serves: 20
  • 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
  • ½ cup peanut butter
  • 1 tbsp coco powder
  • ¾ cup powdered sugar
  • Grounded almonds
  1. Preheat oven to 350 °F (175°C). line 20 cavities in a muffin tin with paper liners grease and set aside.
  2. To make the cake, pour the vinegar in to the soy milk and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. frost your cupcakes, sprinkle with grounded almonds, and enjoy!
Recipe by Neta Cooks at