Paleo Banana Muffins with Vanilla Bean “Cream Cheese” Frosting
Moist and fluffy paleo banana cakes made with almond flour and natural maple syrup. Topped with a dairy-free cashew primarily based “cream cheese” frosting, those cakes are a real pride!
There’s one thing so comforting and sentimental about banana cakes. The heat, candy, cinnamony, banana bread aroma warms the soul! My mother would bake banana bread or banana cakes on repeat when I used to be a child, so the deal with holds a unique position in my middle.
These grain-free banana cakes are simply as soul-filling, belly-warming and comforting as a vintage banana muffin. Made with three ripe bananas and almond flour as the principle elements, those wholesome cakes have a pleasant nutrient profile.
These paleo banana cakes are a spin off my vintage Paleo Banana Bread recipe, which I principally use on repeat as my base for such a lot of treats.
Plus, they’re delicate sugar-free, dairy-free, oil-free and nice for many who are within the dependancy of bringing wholesome snacks on-the-go.
I believed I’d take those banana cakes a step additional by means of creating a vanilla bean “cream cheese” frosting for them. The “cream cheese” frosting is made the usage of soaked uncooked cashews, natural maple syrup, lemon juice, almond milk and a vanilla bean. You’d by no means know this fitter frosting is totally dairy-free and delicate sugar-free!
The vegan cream cheese frosting is a scaled down model of my No-Bake Vegan Cheesecake, so that you realize it’s gotta be excellent!
It’s simple to whip up and provides you with the sense that you simply’re consuming a sinful cupcake. If you don’t have a vanilla bean readily available, no sweat. You can substitute vanilla beans simply with natural vanilla extract. I in finding 2 teaspoons of natural vanilla extract yields a an identical vanilla essence to one massive vanilla bean.
Let’s hop to it!
How to Make Vanilla Bean “Cream Cheese Frosting”:
Start this recipe by means of first soaking the uncooked cashews. You can soak them for no less than 2 hours, however preferably in a single day so that they melt up fairly somewhat.
After the cashews are sufficiently soaked, drain them and upload them to a high-powered blender with the natural maple syrup, lemon juice, almond milk, and the scrapings of a giant vanilla bean. Blend till utterly easy!
Transfer the frosting to a sealable container and refrigerate till you’re in a position to make use of it. The frosting will thicken because it sits within the fridge.
How to Make Banana Muffins:
Prepare the muffin batter by means of mashing three massive ripe bananas in a blending bowl. Whisk within the eggs, natural vanilla extract, and natural maple syrup.
In a separate bowl, stir in combination the almond flour, tapioca flours, baking powder, sea salt, cinnamon, and chocolate chips. Pour this flour combination into the bowl with the rainy combination and stir neatly. Transfer the batter to a muffin tray and bake!
Once the cakes have cooled, take away them from the muffin tray and frost them with the vanilla bean cream cheese frosting. Share with family members and revel in!
My cookbook, Paleo Power Bowls, is now to be had! CLICK HERE to test it out. Thank you in your your entire toughen!
If you’re making those Paleo Banana Muffins, please be happy to percentage a photograph and tag @TheRoastedRoot on Instagram!
Do it for the “cream cheese!”
Paleo Banana Muffins with “Cream Cheese” Frosting
Make the “Cream Cheese” Frosting:
Place cashews in a bowl and canopy with 1 inch of water. Soak a minimum of 2 hours, preferrably in a single day. Drain the cashews and switch them to a high-powered blender alongside with the rest elements. Blend till utterly easy. Transfer frosting to a sealable container and refrigerate till in a position to make use of.
Make Banana Muffins:
Preheat the oven to 350 levels F and line a muffin tray with nine muffin papers.
Mash the bananas in a blending bowl, then combine within the eggs, natural maple syrup and vanilla extract.
In a separate bowl, stir in combination the rest dry elements. Transfer the flour combination to the bowl with the banana combination and stir neatly till blended.
Pour muffin batter into the muffin tray, filling the holes three/four of the way in which up. Bake at the heart rack of the preheated oven 18 to 25 mins, or till cakes are golden-brown across the edges and really feel company when poked within the heart.
Allow cakes to chill a minimum of 30 mins prior to frosting and serving.
*Make recipe vegan by means of making 2 flax “eggs.” To accomplish that, stir in combination 2 Tbsp floor flax seed and six Tbsp water in a small bowl. Allow combination to sit down, stirring once in a while, for 15 mins, till combination has thickened to the consistency of overwhelmed eggs.