Banana Muffins with Chocolate-Peanut Frosting

Banana Muffins with Chocolate-Peanut Frosting

  • Preparation 30 min
  • Cooking 25 min
  • Cooling 1 h
  • Makes 12 muffins
Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 50)
  • Vegetarian
  • Nut-free
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Ingredients

  • Muffins

    • 2 cups (300 g) unbleached all-purpose flour
    • 3/4 cup (160 g) brown sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 3 ripe bananas 

    • 1 tbsp (15 ml) lemon juice
    • 1/2 cup (125 ml) milk
    • 1/2 cup (125 ml) canola oil
    • 2 eggs
  • Chocolate Peanut-Frosting

    • 1/2 cup (125 ml) peanut butter
    • 2 oz (55 g) dark chocolate, melted
    • 2 tbsp (30 ml) 35% cream
    • Roasted unsalted peanuts, crushed or banana slices, for garnish

Preparation

  • Muffins

  • Chocolate Peanut-Frosting

Note from Ricardo

You can replace the chocolate-peanut frosting with whipped peanut butter. For best results, the peanut butter should be at room temperature before using.

Personal Note

To help you with this recipe

12 Muffin Pan

12 Muffin Pan

17.99 $

This RICARDO muffin pan lets you easily bake scrumptious cupcakes and muffins as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

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