BANANA CUPCAKES WITH PEANUT BUTTER ICING

MAKES 12 PREP 25 MINS COOK 25 MINS

2 eggs

⅓ cup milk or freshly squeezed orange juice

¼ cup pure maple syrup

½ cup extra-virgin olive oil

170g ripe banana, mashed

½ cup almond meal

1 ¼ cups wholemeal self-raising flour

¼ tsp baking powder

½ tsp ground cinnamon

PEANUT BUTTER ICING

250g cream cheese, cubed, softened

⅓ cup smooth peanut butter

1 ½ tbsp pure maple syrup (see tip) banana chips, for decorating

1 Preheat oven to moderate, 180°C. Line a 12-hole muffin tray with paper cases.

2 Whisk together eggs, milk (or orange juice), maple syrup and olive oil. Stir banana and almond meal through. Sift in flour (returning any sifted out husks to bowl), baking

powder and cinnamon cinnamon, and stir until combined.

3 Divide mixture between paper cases. Bake for 20-25 mins. Allow to cool in tin 5 mins, then transfer onto a wire rack to cool completely. PEANUT BUTTER ICING

4 Using an electric mixer, beat cream cheese until smooth. Add peanut butter and syrup, and beat until fluffy.

5 Pipe (using a round 1cm nozzle) or spread icing onto cupcakes and decorate with banana chips to serve.