“How about colorfully decorated cupcakes that stimulate your taste buds? These banana coconut muffins taste wonderful for breakfast or afternoon tea/coffee. The best part? The blue frosting is absolutely fatfree!”

I’m almost always there for muffins. And you? With cupcakes, it’s a little more difficult. Visually, I always think it’s super nice but most cakes are heavily topped with buttercream and sugar.
Here is an adaptation that I made for my tastebuds and of course, I hope that you like it just as much.
They are slightly sweetened. But the best thing is that the frosting is completely fat-free. I used silken tofu and little sugar and orange. The color comes from blue butterfly powder with a hint of spirulina. Let your own imagination run wild with the color of course.
The topping here is made with crumbled crunchy bars (storebought) made from whole nuts.
A little warning, the cupcakes are nutritious but also go well as muffins without frosting. They are ideal for freezing. After completion, you can simply store the sweet ones in a well-sealed container in the refrigerator for up to three days. My advice, you may only do half of the frosting, so you have 5 cupcakes and 5 muffins.

Banana Coconut Cupcakes with Blue & Fatfree Frosting

Course: Dessert, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

“How about colorfully decorated cupcakes that stimulate your taste buds? These banana coconut muffins taste wonderful for breakfast or afternoon tea/coffee. The best part? The blue frosting is absolutely fat-free!”

Ingredients

• DRY INGREDIENTS

• 1 cup of spelt flour⁠

• ½ cup rye flour⁠

• ½ cup almond flour⁠

• ½ cup grated coconut⁠

• ½ cup coconut blossom sugar⁠

• ½ tsp sea salt

• 1 tbsp ground cinnamon ⁠

• 1 tsp baking powder ⁠

• WET INGREDIENTS

• 2 medium-sized, ripe bananas

• ½ cup fat-free coconut milk (room temperature) ⁠

• ¼ cup carrot, grated

• ¼ cup coconut oil, melted

• 2 tbsp maple syrup

• 1 tbsp ground flaxseed, mixed with ⁠

• 2 ½ tbsp lukewarm water (leave to gel for 10 min) ⁠

• TOPPING

• 1 teaspoon Demerara sugar (or raw cane sugar)

• FROSTING

• 2 pounds of silken tofu

• 4-6 tablespoons of fresh orange juice⁠

• 4 tbsp maple syrup ⁠

• 2 tbsp powdered sugar⁠

• 2 tbsp ground cinnamon ⁠

• 1 tsp butterfly pea powder (optional)

• 1 pinch spirulina powder

Directions

• Spread the flour in a bowl through a sieve, add the remaining dry ingredients, and mix
• Mash bananas with a fork, add coconut oil, maple syrup, coconut milk, gelled flaxseed, and stir evenly with a whisk
• Fold in the carrots and coconut blossom sugar
• Mix the wet ingredients with the dry ingredients, do not overmix
• Preheat the oven to 175 °C / 350°F
• Prepare a muffin tin with 10 baking tins, spread the dough evenly into each well using a tablespoon, and sprinkle with Demerara sugar⁠
• Bake for 25 minutes, check with a toothpick if it comes out clean
• Let the muffins cool in the muffin tin for 5 minutes, then let them cool down on the wire rack
• Meanwhile, put silken tofu in a clean kitchen towel and wring out the liquid. Mix all the ingredients for the frosting in a blender/food processor to a smooth mass
• Fill the frosting into a piping bag with a stainless steel nozzle and decorate the muffins
• Sprinkle with toasted coconut or almonds