Happy Kids With Healthy Bodies

Mini Chocolate Muffins with Banana Icing

Delicious real banana icing on mini chocolate gluten free muffins - unreal!
Cake Ingredients
170g vegetable margarine / olive spread
100g caster sugar
170g gluten free flour
1/2 tsp xanthan gum
1 tsp baking powder
3 dessert spoons golden syrup
2 heaped dessert spoons of cocoa powde
3 eggs

Milk as required

Banana Topping
60g butter (margarine will not give as much definition as butter)
130g banana, well mashed
1/2 tsp lemon juice
1/2 tsp vanilla essence
1/2 tsp natural yellow colouring (may look like wall paper paste otherwise)
500g icing sugar


 Cake Method

1. Preheat oven to 170°C

2. Combine the ingredients together until smooth a hand held mixer helps!

    Add milk if the mixture appears to thick, aim for a light fluffy mix

3. Put cases in mini muffin tin ( i tend to bake a batch and then another to use all the mixture) this recipe will make about 36 mini muffins

4. Add a teaspoon of mixture to each case

5. Bake for 12-15 minutes or until inserted knife comes out clean

6. Cool before adding the topping


Banana Topping

1. Combine and beat all ingredients until light and fluffy (you may wish to add the icing powder a little at a time ( i tend to blitz this mixture with a hand blender as my daughter wont eat banana lumps but loves the smooth banana icing


2. Once the mini muffins have cooled, use a spatular knife and add a generous amout of banana icing, swirl the knife around the perimeter of the cake towards the centre and try to peak the centre for a more professional look


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