Tuesday, July 5, 2011

Banana Muffins with Hazelnut Frosting



My grandmother made the best Banana nut bread.  I loved her recipe and she was always able to get it to rise and bake up so nicely.  I still have the recipe but I cannot use wheat flour in my baking.  I have tried several different recipes and find them to look good, but the taste is off a bit.  I decided to search recipes that used almond meal.  I found several, but decided on one.  You must know that I don't quilt using the original pattern and  I don't cook the same way.  It's very hard for me to use it "as is".

I love using the almond meal.  My husband could not get enough of them, that's a good sign.

2014 Update: I bought a Vitamix and make all of my own nut flours.  It is cheaper and easier for me to have the freshest flours when I need them.

Almond Meal or Flour can be found at Whole Foods or Trader Joe's.

Banana Muffins with Hazelnut Frosting

2 cups of Almond Meal Flour, loosely packed
1/4 cup Tapioca Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Sea Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
2-3 Mashed Bananas, the older they are the sweeter they will taste
3 Eggs
1/4 cup Light Olive Oil
1/4 cup Sugar
1 cup Chocolate Chips, optional
1/2 cup Chopped Pecans, optional


1. Preheat oven to 350.  You will need 12 cupcake liners.

2.  Using a large mixing bowl, combine almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Whisk dry ingredients together to combine well.

3.  In a small bowl, combine banana's, eggs, olive oil and sugar.

4.  Add the wet ingredients to the dry ingredients Stir well.  Add optional ingredients.  Fill cupcakes almost to the top and bake.


5.  Bake the cupcakes for 25-30 minutes.  Every oven is different so you may want to check sooner than later. Using a toothpick, test to see if center is done.  If you use the chocolate chips, the chocolate may come out on the toothpick.  Try another place or muffin.  Cool on a rack and frost.


Hazelnut Cream Cheese Frosting:

For a cake use the full recipe, but for cupcakes use only half of the recipe below.

12 ounces of Cream Cheese, soft
12 T. butter, soft
1.5 tsp. vanilla
6 cups of powdered sugar.

This frosting should be spreadable, not runny. Add enough powdered sugar to get the consistency you want.  Also make sure your cake or cupcakes are completely cool or it may start to melt and become too soft.

To add the flavoring of your choice, use 1 -2 T.  I used Hazelnut.  The syrup will thin the frosting, but if you refrigerate the frosting, it will become stiff enough to pipe or spread.  ENJOY!


Written by Sherron Watson

1 comment:

  1. These are amazing. So easy and very delicious!

    ReplyDelete

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