Paleo Banana Chocolate Chip Cupcakes
Ingredients
The cupcakes
-
2
cups
almond flour
-
4
ripe
bananas
-
3
large
eggs (or flax eggs)
-
¼
cup
almond milk (or non-dairy milk)
-
4
tbsp
coconut oil, melted
-
¼
cup
maple syrup
-
1
tsp
vanilla extract
-
½
tsp
baking soda
-
½
tsp
baking powder
-
3
tbsp
ground flax meal
-
¾
cup
dairy-free chocolate chips
-
¼
tsp
sea salt
The frosting
-
1
container
Simple Mills Vanilla Frosting
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with liners or grease it well.
- Blend the bananas, eggs (or flax eggs), almond milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Add the almond flour, baking soda, baking powder, ground flax meal, and sea salt, and blend again until combined.
- Pour the batter into a medium bowl and fold in the chocolate chips.
- Scoop the batter into each muffin cavity, filling them about ¾ full.
- Bake for 15-17 minutes until cooked through.
- Let the cupcakes cool completely before frosting them generously.
- Enjoy your cupcakes!
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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