Paleo Double Fudge Banana Cupcakes
Ingredients
Cupcakes
-
4
pieces
ripe bananas
-
3
pieces
eggs or flax eggs
-
¼
cup
almond milk or non-dairy milk
-
4
tbsp
coconut oil, melted
-
2
cups
almond flour
-
3
tbsp
cacao powder or unsweetened cocoa powder
-
¼
cup
maple syrup
-
1
tsp
vanilla extract
-
½
tsp
baking soda
-
½
tsp
baking powder
-
3
tbsp
ground flax meal
-
¼
tsp
sea salt
-
¾
cup
dairy-free chocolate chips
Chocolate Frosting
-
¾
cup
paleo-friendly chocolate frosting
-
¼
cup
chocolate sprinkles (optional)
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with liners or grease the tray.
- Blend the bananas, eggs or flax eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract in a blender for about 30 seconds.
- Add the almond flour, cacao or cocoa powder, baking soda, baking powder, ground flax seed meal, and sea salt, then blend for another 20 seconds.
- Pour the batter into a medium bowl and fold in the chocolate chips.
- Scoop the batter into each muffin cavity, filling them ¾ of the way.
- Bake for 15-17 minutes.
- Remove from the oven and let cool completely.
- Once cooled, frost the cupcakes generously and add sprinkles if desired.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
200
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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