Gluten Free Peanut Butter Banana Mini Muffins

Gluten Free Peanut Butter Banana Mini Muffins | Revamperate Gluten Free Peanut Butter Banana Mini Muffins | RevamperateMy friend April recently had a picnic for her birthday and it was the cutest picnic I’ve ever been to! It was a brunch theme, so I made a batch of these gluten free peanut butter banana mini muffins and everyone brought a dish. If you’ve never had a picnic as an adult, you should totally rethink it! 

To account for food allergies, I made sure to keep the muffins gluten free and I made a few without chocolate chips so that they would also be dairy free. Normally I don’t think of gluten free or dairy free baked goods as particularly delicious, but I’ll make an exception for these peanut butter banana mini muffins because they are THAT good. Not only are they super easy to make with very few ingredients and baking supplies, they bake incredibly soft, just like little banana breads. Alongside your morning coffee, these are the perfect little breakfast!

Gluten Free Peanut Butter Banana Mini Muffins | RevamperateIngredients (makes 12-15 mini muffins):

  • 1/2 cup peanut butter
  • 1 medium sized banana (ripe is better)
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1/2 cup mini chocolate chips, optional

Preheat the oven to 375 degrees. Line a mini muffin pan with liners and set aside.

Combine the peanut butter, banana, egg, baking soda, honey and vanilla in a blender and blend on the smoothie setting. If you prefer, you can combine with your mixer.

If you want to use chocolate chips, mix them in now. Divide the batter among the lined muffin cavities (fill almost full) and sprinkle with additional chocolate chips if desired. 

Bake for 8-10 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan. They’ll puff up as they bake but deflate as they cool.

Enjoy!

Vegan Peanut Butter Banana Fudgesicles

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateHappy Monday! Today is my first day at a new job, so here’s to hoping it’s a good one! Also, Daylight Savings yesterday means I can finally have light in the evenings again and, as a blogger, that’s really exciting. All in all, I think this week is off to a good start!

Now, on to the recipe! I recently purchased almond milk for the first time. A few months ago, I started developing stomach problems and my doctor never found a cause, so I started messing around with my usual diet to see if it helped. Although I don’t think dairy was the problem (I’ve had dairy my whole life without a problem), it was the first thing I cut down on in my day-to-day diet. 

Then I started making a better effort to eat healthier and began making a lot of smoothies and eating more veggies, which resulted in me choosing almond milk for my smoothies instead of yogurt or milk. That’s when I discovered that I didn’t notice the difference at all and it eliminated a little dairy from my diet. One of my favorite smoothies is a chocolate, peanut butter and banana smoothie that I make with almond milk, and when the weather starting heating up, it dawned on me that it would make the most amazing popsicle! Well, rather, fudgesicle.

That’s how I made these peanut butter banana fudgesicles that are dairy free/vegan, but they taste like something really unhealthy you’d find in the ice cream isle at the grocery store. Trust me, friends, you’re going to want to try this one!

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateIngredients (makes 4-5 fudgesicles):

  • 1 banana 
  • 2 tbsp natural unsweetened cocoa powder
  • 1/4 cup natural peanut butter
  • 1/2 cup almond milk (can use regular milk if preferred)

In a blender, combine all of the ingredients and mix until smooth. You can use frozen bananas if you prefer, but it doesn’t really matter. Pour the smoothie mixture into a popsicle mold and freeze for several hours until solid. 

To remove from mold, let it sit out for a few minutes and pull them out. From the moment you bite into them, they’re like heavenly chocolatey popsicles with subtle banana and peanut butter flavors. Best of all, you don’t have to feel guilty eating one for a snack any time! You could even have one for breakfast and pretend that you’re having ice cream for breakfast. What’s better than that?!

Vegan Peanut Butter Banana Fudgesicles | Revamperate

Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting | Revamperate Banana Cupcakes with Peanut Butter Frosting | Revamperate
Banana baked goods are a weakness of mine. The smell reminds of me of the banana bread my mom used to bake when I was a kid. So delish! Now, I’ve created my own personal favorite banana bread recipe, but this time I was craving something else…banana cupcakes!

Plus, I had a couple bananas that were about to go bad, so I figured I should try to use them up. Sorry I didn’t have a more glamorous reason, but I do hate to waste food.

So what’s the difference between banana bread and banana cake? Well, not a whole lot. It has a lot of the same ingredients, but the proportions are different, creating different textures to make either cake or bread. Give me either, and I’m happy though! These particular cupcakes use sour cream, which makes a difference in the texture and makes the cake more dense. These ultra moist banana cupcakes with peanut butter frosting are infused with honey and are the best treat to end your day with (or start it, if you like cupcakes for breakfast).

Banana Cupcakes with Peanut Butter Frosting | Revamperate
Ingredients (makes 12 cupcakes):

  • 2 tbs butter, soft
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 2 very ripe bananas, mashed
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup flour

In a bowl, combine the flour, baking soda, salt and cinnamon and set aside. In a separate bowl with your mixer, cream together the butter, sugar and sour cream until smooth. Beat in the egg. Mash up the ripe bananas in a small bowl (ripe bananas are best for baking!) and mix in, followed by the vanilla. Slowly mix in the dry ingredients until well-combined.

Distribute the batter between lined muffin cavities and bake on 350 degrees for 24-28 minutes until an inserted toothpick comes out clean. Let cool on a cooling rack while you whip up the frosting.

Frosting ingredients (frosts 12+ cupcakes):

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbs honey
  • 1 cup peanut butter

Cream together the butter and powdered sugar until smooth. Beat in the vanilla and honey. Then add the peanut butter and mix until creamy. Next step – try not to eat all of the frosting before it gets onto the cupcakes…

Banana Cupcakes with Peanut Butter Frosting | Revamperate Banana Cupcakes with Peanut Butter Frosting | Revamperate
Using a piping bag, pipe the frosting onto cooled cupcakes and top with some sprinkles for good measure. Then quickly devour and enjoy!

Seriously, this peanut butter frosting recipe is one of my new favorites (and Andrew’s). I’d recommend mixing this with just about anything, and I think it would still taste good.

Vegan Banana Shortbread Cookies with Chocolate Chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
When I bake treats for the blog, I can’t possibly eat them all myself. In fact, I try to refrain as much as possible and use my coworkers as well as Andrew’s as my guinea pigs. They sort of hate me for it, but mostly good reviews so far! One of Andrew’s coworkers is vegan, so he can never eat my baked goods, and it was about time he got something too. Thus, these vegan banana shortbread cookies were born, and wow, they were actually not bad. Go me! I’m not a vegan baker, but I was pretty proud of these cookies and this *anonymous* coworker seemed to enjoy them! (Cough, cough, Randy)

This was also my first time really attempting to bake with coconut oil, and although it can’t completely replace butter, it does a pretty good job of being a butter substitute. Of course, the butter flavor isn’t there, but with banana shortbread, you don’t actually need it. It’s all about the banana! Plus, you can buy vegan chocolate chips at Target for just a little more than your average chocolate chips. For a change from the usual, I would definitely recommend taking a shot at vegan baking, even if you’re not vegan. Try something new!

Ingredients (16-20 vegan banana shortbread cookies):

  • 1 cup coconut oil
  • 2 1/2 cups flour
  • 1 tsp pure vanilla extract
  • 3/4 cup sugar
  • 1 ripe banana
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup vegan chocolate chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
First, mush up the banana and beat it in to the coconut oil. Mix in the sugar and vanilla until creamy. Slowly mix in the remaining ingredients – flour, cinnamon and salt. It should become thick and moldable. Mix in the chocolate chips with a large spoon or spatula. Remove the dough from the bowl and onto a sheet of parchment. With floured hands, mold the dough into round logs and freeze for about 30 minutes.

Remove the dough from the freezer. It should be hard enough to cut without squishing the dough but not so hard that you can’t cut it. Use a sharp knife to cut 1/2 inch cookies off the end of the log. Place about one inch apart on a cookie sheet and bake on 350 degrees for 8-10 minutes until the edges begin to brown lightly. Let cool for several minutes before removing.

Vegan Banana Shortbread Cookies | Revamperate
Even if you’re not usually a vegan baker, you can make these and really like them. My non-vegan coworkers really enjoyed them! They’re light and not overly sweet, so they make a really good snack without being overly sweet. Not bad for my first vegan baking attempt, if I do say so myself. Enjoy!

Mini Banana Bread Loaves

DSC_1032 DSC_1007One of my favorite things my mom used to make when I was a kid was banana bread. She always made it so soft, and I could have eaten the entire loaf in one sitting if she’d have let me. I figured it was about time I finally perfect my own recipe, so here it is in miniature form.

I bought these cute little miniature loaf pans a while back, and I’ve been waiting for the right recipe for them. This banana bread turned out to be the perfect fit, so this recipe makes two miniature loafs, but you could easily double it if you wanted to or use a larger pan!

Your ingredients:

  • 2 bananas, very ripe
  • 1/4 cup of butter, softened
  • 1 egg
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Splash of lemon juice (optional)

Mash up the bananas and set aside. In a separate bowl, beat together the softened butter and sugar until creamy. Add in the egg, bananas, lemon juice and vanilla. Sift together the flour, baking soda, salt and cinnamon, and continue to mix until everything is well-combined.

Spray each pan with cooking spray, and pour the batter between the two. Bake on 350 degrees for 32-36 minutes until the edges begin to brown, and use a toothpick to check if the bread has cooked through. Let cool on a cooling rack until you can remove the loafs from the pans.DSC_1014 DSC_1028My favorite thing about banana bread is the middle – the part that is least cooked and always moist and soft. There is nothing worse that hard or dry banana bread, and with this recipe, you shouldn’t have that problem. Now, get baking and enjoy! This bread is delicious with a little bit of Nutella on top!

Banana Cream Pie Cupcakes

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I don’t have much practice with homemade cakes, so I was a little nervous about trying my hand at these vanilla cupcakes, completely from scratch. Luckily, they turned out wonderfully! No reason to be nervous. This recipe is a take on a classic favorite – banana cream pie, featuring pure vanilla cupcakes and smooth banana buttercream frosting.

This recipe makes about 20 cupcakes.

For the cupcakes, you’ll need:

  • 1 stick of butter, room temperature
  • 4 egg whites
  • 1 1/2 cup sugar
  • 1 cup heavy whipping cream, room temperature
  • 2 cups of flour
  • 2 teaspoons PURE vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Foil cupcake liners

For the frosting, you’ll need:

  • 1 ripe banana
  • 1 stick of butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon PURE vanilla extract

First, preheat the oven to 350 degrees.

Start off by sifting together the flour, baking powder and salt in one bowl. In a separate bowl, whisk together the heavy cream and egg whites until well-mixed. In a separate, larger bowl, mix together the butter (softened), sugar and vanilla on high for about 2 minutes. Then add in a third of the dry mix, followed by a third of the egg and cream mixture, mixing as you go. Repeat until everything is well-mixed.

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Fill each cupcake liner in your tin about 3/4 full. I prefer the foil cupcake liners because I feel like they hold moisture much better than paper liners. Pop them in the oven for 20-22 minutes, until lightly golden. I always check if they’re ready using toothpicks.

Start making your frosting by mixing together softened butter, vanilla and lemon juice. Mash up a banana – rip but not brown – and add to the mix. Slowly add powdered sugar as you go, scraping the sides with a spatula. Then pop it in the fridge to help it set.

Once the cupcakes are cooled, they are ready to be frosted. Because of the lemon juice, your banana buttercream should last for a couple days in the fridge without browning. I do recommend keeping them in the fridge because the frosting is somewhat thin, and I noticed that my frosting began to lose its shape quickly when left outside.

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For special occasions, top these babies with little washi tape toothpick flags. I made these banana cream pie cupcakes for Andrew’s uncle’s birthday party, and I think (hope) they were a success. I was also really excited to try out my new double-decker cupcake carrier. Enjoy!

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