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Banana Bread Muffins with Buttercream Frosting (gluten-free) and 2nd Blogiversary

These gluten-free Banana Bread Muffins are super moist and because it's a special occasion, they are topped with a fluffy 4 ingredient Vanilla Buttercream Frosting. Dairy-free spread can be used instead of butter - nut oil or light-tasting olive oil is also great for use in the muffins. For banana bread, use a loaf tin lined with baking paper.
Servings: 12

Ingredients

Dry ingredients for the Banana Bread Muffins:

  • 2 cups gluten-free plain flour
  • 3 1/2 tsp gluten-free baking powder
  • 1 tsp ground cinnamon
  • 1/2 cup firmly packed brown sugar

Wet ingredients for the Banana Bread Muffins:

  • 2 overripe medium bananas
  • 1/2 cup full cream milk
  • 2 eggs lightly whisked
  • 50 g butter melted, cooled

For the Buttercream Frosting:

  • 120 g butter softened
  • 1/2 cup golden icing sugar
  • 1 tsp vanilla bean paste
  • 1-2 tbsp milk at room temperature

Instructions

Dry ingredients:

  • Sift flour, baking powder and cinnamon into a large bowl.
  • Add brown sugar and whisk the ingredients together to break up sugar lumps.

Wet ingredients:

  • Peel and break up bananas into bite-sized pieces. Place in a large jug or bowl then mash with a fork or blend with a stick blender.
  • Add milk, eggs and melted butter. Whisk together until the mixture is well combined.

To make the Banana Bread Muffins:

  • Add prepared wet ingredients to dry ingredients. Mix well with a whisk until just combined.
  • Using a spoon or an ice cream scoop, divide mixture between 12-hole muffin tray lined with cupcake cases (about 1/4 cup of batter into each).

To bake:

  • Bake in a pre-heated oven for 15 minutes, or until the tops turn golden brown and a skewer inserted into the middle comes out clean.
  • Remove from oven and allow to cool on a wire rack.

To make the Buttercream Frosting:

  • Place softened butter into a bowl of your mixer. Add half the sugar and vanilla bean paste.
  • Beat on high speed for about 1 minute, scraping the sides of the bowl, before adding the rest of the sugar. Continue beating until the frosting turns pale. Add a tablespoon of milk and beat for another 30 seconds to combine. Add more milk if needed.
  • Transfer to a piping bag with a nozzle of your choice and pipe onto cooled muffins.
  • Decorate with sprinkles if desired.
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