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Banana Foster Cake Cups with Salty Banana Icing Cream

Gluten-free, grain-free, low-carb, keto-friendly, high-protein, paleo
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Servings: 12 muffins
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

Banana Foster Cake Cups
  • 1 ripe banana (mashed)
  • 3 eggs
  • 1/4 cup nut butter (I've used almond, PB, and pecan, and pecan is my favorite)
  • 1/4 cup melted ghee (option to sub for more nut butter)
  • 2 tsp maple flavoring (can sub vanilla)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 30 g plain pea protein (I used bulk)
  • 1 scoop Ancient Nutrition Salted Caramel Bone Broth Protein
  • 1 tsp xantham gum (optional)
  • 3 tbsp sweetener of choice (I use coconut sugar or I omit entirely because I think artificial sweeteners are #gross but you do you!)
Salty Banana Icing Cream
  • 1 cup Greek yogurt (use coconut Chobani, thank me later)
  • 2 frozen bananas
  • 1 tsp sea salt (more or less to taste)

Method
 

Banana Foster Cake Cups
  1. Preheat your oven to 350F and line or grease your muffin tin.
  2. Combine all dry ingredients in a small bowl.
  3. Separate your eggs. Whip your egg whites. (NOTE: you can skip this step and just add your eggs in with all wet ingredients in the step below, but your cake cups won't have as nice of a "cup" shape)
  4. Combine all wet ingredients except your egg whites in a large bowl (nut butter, ghee, banana, maple flavoring, vanilla). Add dry ingredients and mix well.
  5. Fold your egg whites into your mixture. (Again, skip this step if you've opted to not whip your whites. No judgement here. We all have those days)
  6. Bake for 12-15 minutes (until the tops start to brown and a toothpick comes out dry)
Salty Banana Icing Cream
  1. While the muffins are in the oven, put all ingredients for the Salty Banana Icing Cream in a blender and blend until well combined. If the consistency isn't #thick enough to scoop, pop the mixture in the freezer for a few minutos to let it firm up.
  2. Top your muffins with a scoop of ice cream and serve immediately. Store the Icing Cream in the freezer and the Cake Cups in the fridge for up to a week.