Well folks, my birthday happened. Ugh. They just keep coming! Depressing yet awesome because my husband spoiled me with a beautiful halo ring. What a guy!!
I figured I would share the phenomenal banana cupcakes I made for my birthday supper! If you know me, you know that I love all things "real" banana flavour. (Don't even talk to me about fake banana flavour *gags*). Our HUGE wedding cake was banana, my hubby's breakfast muffins are banana...point is... I heart banana!
This recipe is moist and fooled even the grain eaters at the supper! And they disappeared!! It was like you were at a cupcake nightclub and there was a two cupcake minimum. Okay, I'm starting to go all weird but my point is...people gobbled them up!
I went all out with a real buttercream frosting (normally avoid dairy), but you could easily replace that with a coconut cream-based frosting!! You'll have more than enough time to decide your frosting needs because these are so quick and easy to make!!!
1/2 cup finely ground flax seed
1/2 teaspoon nutmeg
1. Preheat oven to 350 degrees.
2. Dump everything into a blender and blend for two minutes (ish). Batter should be smooth and light!
3. Line muffin tin with paper liners and fill each muffin cup with 1/3 cup of batter.
4. Bake for 22 minutes until a toothpick comes out clean.
1 cup salted, pastured, butter (make sure it's salted!!)
4 cups icing sugar