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Peanut and coconut muffins

Peanut and coconut muffins

These muffins are so decadent that they will flood your brain with dopamine and you won't be able to stop yourself from gobbling them up. The muffin is a sort of sponge cake with mashed bananas and coconut milk, and the frosting a simple mix of margarine, peanut butter and icing sugar. It is a killer, so I don't make it too often!
Recipe inspired from Vegan made easy.

  • Ingredients

    • Muffins
    1. 125g flour
    2. 110g fine cane sugar
    3. 1/2 tsp vanilla powder
    4. 1/4 tsp cinnamon
    5. 1/8 tsp nutmeg
    6. 1/4 tsp ginger powder
    7. 1/2 tsp baking powder
    8. 1/2 tsp bicarb soda
    9. 175g ripe bananas (peeled)
    10. 125g coconut milk
    11. 60g canola oil
    12. 4g apple cider vinegar

     

    • Peanut frosting
    1. 63g margarine at room temperature
    2. 75g peanut butter
    3. 63g icing sugar

  • Instructions

    • Muffins
    1. Turn on the oven at ~180°C (fan on).
    2. Blend the bananas, coconut milk, oil and apple cider vinegar in a blender until smooth.
    3. In a large mixing bowl, combine the flour, baking powder, bicarb soda, sugar, vanilla powder and spices.
    4. Add the wet mixture to the dry ingredients, and mix well.
    5. Pour the batter into muffin tins layered with muffin paper cups, and bake for ~20-25 min.
    6. Take out of the oven and let them completely cool down.

     

    • Peanut frosting
    1. In a bowl, put margarine and peanut butter together.
    2. Whisk with an electric whisk on high speed, until creamy.
    3. Progressively add the icing sugar, mixing with the same whisk on low speed.
    4. Slice each muffin horizontally in half, and add some of the peanut frosting between the two halves, and reassemble.
    5. Chill in the fridge before eating.

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