Paleo Banana Muffins with "Cream Cheese" Frosting

Paleo Banana Muffins with Vegan "Cream Cheese" Frosting - grain-free, refined sugar-free, dairy-free and healthy! | TheRoastedRoot.net

5 from 1 vote

Paleo Banana Muffins with "Cream Cheese" Frosting

Paleo Banana Muffins with "Cream Cheese" Frosting makes for an amazing breakfast, snack or brunch - perfect for sharing with loved ones!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 233kcal

Author: Julia

Ingredients

"Cream Cheese" Frosting:

1 cup raw cashews
3 Tbsp pure maple syrup
1/4 cup unsweetened almond milk
1 1/2 Tbsp fresh lemon juice
1 large vanilla bean scraped
1/4 tsp pure vanilla extract
1 pinch sea salt

Banana Muffins:

3 large ripe bananas
2 large eggs see note*
2 Tbsp pure maple syrup
2 tsp pure vanilla extract
2 cups finely ground almond flour
5 Tbsp tapioca flour
1 tsp baking powder
3/4 tsp sea salt
1 Tbsp ground cinnamon

Instructions

Make the "Cream Cheese" Frosting:

Place cashews in a bowl and cover with 1 inch of water. Soak at least 2 hours, preferrably overnight. Drain the cashews and transfer them to a high-powered blender along with the remaining ingredients. Blend until completely smooth. Transfer frosting to a sealable container and refrigerate until ready to use.

Make Banana Muffins:

Preheat the oven to 350 degrees F and line a muffin tray with 9 muffin papers.
Mash the bananas in a mixing bowl, then mix in the eggs, pure maple syrup and vanilla extract.
In a separate bowl, stir together the remaining dry ingredients. Transfer the flour mixture to the bowl with the banana mixture and stir well until combined.
Pour muffin batter into the muffin tray, filling the holes 3/4 of the way up. Bake on the center rack of the preheated oven 18 to 25 minutes, or until muffins are golden-brown around the edges and feel firm when poked in the center.
Allow muffins to cool at least 30 minutes before frosting and serving.

Notes

*Make recipe vegan by making 2 flax "eggs." To do so, stir together 2 Tbsp ground flax seed and 6 Tbsp water in a small bowl. Allow mixture to sit, stirring occasionally, for 15 minutes, until mixture has thickened to the consistency of beaten eggs.

Nutrition