(GF) Banana, Chia Seed & Stawberry Muffins w Rasberry & Coconut Frosting

A few overripe bananas is all it takes for me to get my baking stuff out. For as long as I can remember waste was just not an option in my house so even if it meant an hour or so making a dish from what was essentially only ‘going a funny colour’ or ‘getting a little soft’ then thats what was done! These days what I eat is often dictated by what I have left in the fridge that might be getting to that state and I assure you it by no means makes my cooking taste worse, we throw things out all too quickly these days. Plump fresh tomatoes in a salad couldnt be replaced by ones that are a bit squishy but the squishy ones are by far the best for sauces because their flavour has ripened- same goes for bananas (or any other fruit), you can literally smell that sweet fruity taste through the blackening or bruised skin and its DELICIOUS and perfect for baking! Every ingredient has its place.

I made 10 deep muffins & For this you will need:

  • 100g ripe strawberries (finely chopped)
  • 2 ripe bananas
  • 100g coconut oil
  • 50g butter
  • 2 eggs
  • 50g chia seeds
  • 1/2 vanilla pod
  • pinch salt
  • 1/2 tsp baking powder
  • 120g soft brown sugar
  • 175g gluten free self raising flour

For the icing/ frosting you will need:

  • 250g icing sugar
  • 65g ripe raspberries
  • pinch salt
  • 25g dessicated coconut
  • 25g soft butter

Preheat the oven to 160 degrees.

You will need 3 bowls (one for icing).

In the first (larger) bowl mix all the dry ingredients: flour, sugar, baking powder, chia seeds and salt.

In the second bowl mash the banana, add the finely chopped stawberries, vanilla pod then add the butter and coconut oil  and heat in a microwave until just melted.

Add the wet ingredients to the dry ingredients and stir until combined.

Finally add the two eggs gently folding until the whole mixture is throughly mixed.  

In a oiled or lined muffin tin evenly distribute the cake mix (*I used cute polka dot cases with no oil or butter) bake in the oven until golden brown and when pierced with a skewer or knife comes out clean.

*The recipe is quite moist (#sorrynotsorry its ok to use that term for cake right?!) so if using cases you will need at least 2 per muffin as the butter and coconut oil stains them during cooking.

The third bowl will be for the icing/ frosting mixture:

Dice and let the butter melt at room temperature.

Into the weighed icing sugar add the ripe raspberries and softened (not melted) butter and stir well before adding the dessicated coconut.

Place this mixture in the fridge whilst the cakes bake and don’t be tempted to ice (frost) them until they are cooled. If the mixture is too runny then you can add some extra icing sugar or corn flour if the mixture is already too sweet. If its too thick add a little more softened butter. Only you know how sweet or juicy the fruit is that you are using so best to use your own taste buds for this part.

 Et voila, gorgeously moist (#sorrynotsorry) not too sweet delicous muffins, NOM!

We hope you enjoy this recipe and if you want to see what we really look like check us out on film at our Kickstarter (and SHARE SHARE SHARE) where for a limited time you can see footage of us and help us turn this blog into a tv series. 🙂

Hugs & Nonsense



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