Servings: cupcakes
Ingredients
FOR THE CUPCAKES:
- 2 cups almond flour
- 4 ripe bananas
- 3 eggs (or 3 flax eggs to make vegan)
- 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
FOR THE FROSTING:
- one container Simple Mills Vanilla Frosting
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners or grease the tray well.
- In a blender, gently blend the bananas, eggs/flax eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract (about 20 seconds or so).
- Add the almond flour, baking soda, baking powder, flax and sea salt.
- Blend for another 20 seconds or so.
- Pour batter into a medium bowl and fold in chocolate chips.
- Scoop batter into each muffin cavity, filling up 3/4 of the way.
- Bake for 15-17 minutes.
- Remove oven and let cool completely.
- Once they have cooled, frost the cupcakes generously.Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I’m so sad these didn’t work at all! I followed the recipe exactly and even though I baked them for an hour they were burnt on the outside and liquid in the middle. I live in Denver so those who live at altitude, this recipe won’t work!
It must definitely be an altitude thing bc this recipe has been tested and perfected! I’m so sorry you didn’t have a good result!
These didn’t work for me either! I followed the recipe step by step and it remained soupy and liquidity in the middle. I don’t have any altitude problems here in PHL 🙁
Hi, if you’re using flax eggs instead of regular eggs, will these muffins be super moist? And will they rise? Also, how many tbsp of water if doing 3 flax eggs?