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Proudly Australian

Banana Muffins with Chocolate Icing

Ingredients

2 Ripe Bananas mashed

2 Free range eggs

1 teaspoon Vanilla Extract

60 g Natural yoghurt (1/4 cup)

70 g Vegetable oil (1/3 cup)

50 g Natvia (1/4 cup)

70 g Shredded coconut (1/3 cup)

40 g coconut flour (1/3 cup)

0.5 teaspoon Baking soda

0.4 teaspoon salt

0.5 teaspoon Ground cinnamon

0.4 teaspoon Ground nutmeg

Filling

240 g Natvia Icing mix (1 1/4 cu)

3 tablespoon Chocolate Fangks

1 tablespoon Butter, softened

hot water, as needed

Method

  1. Preheat oven to 175°C and line a muffin tin with muffin cases.
  2. Mix together the dry ingredients.
  3. In a separate bowl, mix together the wet ingredients.
  4. Combine well, then divide between muffin cases and bake for 20-25 minutes or until browned.
  5. For the icing, combine Natvia and Fangks in a small bowl. Add softened butter and 1/3 cup hot water and stir until smooth. Add more water if desired to reach the desired consistency.For the icing, combine Natvia and Fangks in a small bowl. Add softened butter and 1/3 cup hot water and stir until smooth. Add more water if desired to reach the desired consistency.
  6. Top cooled muffins with icing and serve!
Carb Pro Fats Energy KJ Calories Serving size
3.4g 2.5g 11.6g 592 141 80g
AFTERNOON TEA, BANANA, BANANA MUFFINS, CAKES, CHOCOLATE, CHOCOLATE ICING, GLUTEN FREE, HOT BAKES, ICING, KIDS TREATS, MUFFINS, NATVIA

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