By The Green Parent
14th May 2021
The plant based icing made from banana, avocado, and cocoa is a splendid addition and a healthier option than buttercream icing, while the violets add a sensual touch with their tantalizing scent.
Suitable for vegans
MAKES 12 MUFFINS
MUFFIN MIXTURE
- 2 tsp cider vinegar
- 200ml almond milk
- 2–3 drops vanilla extract
- 60g mild coconut oil
- 320g spelt flour
- 160g dark muscovado sugar
- 6 tbsp cocoa powder
- 4 tsp baking powder
- pinch of salt
- 3 1⁄2 tbsp cold espresso (optional)
FROSTING
- 2 ripe avocados
- 2 ripe bananas
- 3 tbsp maple syrup
- 4 tbsp mild coconut oil
- 8 tsp cocoa powder
- 2–3 drops vanilla extract
DECORATION
- 24 violet flowers (optional)
- Preheat the oven to 180°C (350°C/Gas 4). Whisk the cider vinegar, almond milk, and vanilla extract together in a bowl and set aside. Melt the coconut oil in a pan over a low heat. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Add the almond milk mixture, coconut oil, and espresso and stir briefly until combined.
- Fill the moulds of a muffin tray with 12 paper cases. Divide the mixture evenly between the cases and bake in the centre of the oven for 18–22 minutes, until risen. When an inserted wooden skewer comes out clean, the muffins are ready. Remove from the tray and leave to cool on a wire rack.
- To make the frosting, purée the avocado flesh, bananas, and remaining ingredients until the icing is glossy and silky-smooth. Chill in the fridge for 30 minutes then decant into a piping bag with a flower nozzle and pipe onto the muffins. If you wish, decorate with some violets.
More Inspiration
READ Natural Baking by Carolin Strothe and Sebastian Keitel. DK, 7 March 2019, £12.99.
FOLLOW @carolinstrothe
