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Paleo Banana Chocolate Chip Cupcakes

By Nicole Modic ⎯
 November 8, 2019
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PALEO BANANA CHOCOLATE CHIP CUPCAKES - INGREDIENTSFOR THE CUPCAKES:2 cups almond flour4 ripe bananas3 eggs (or 3 flax eggs to make vegan)1/4 cup almond milk (or non dairy milk)4 tb coconut oil, melted1/4 cup maple syrup1 tsp vanilla extract1/2 tsp baking soda1/2 tsp baking powder3 tb ground flax meal3/4 cup dairy free chocolate chips1/4 tsp sea saltFOR THE FROSTING: one container Simple Mills Vanilla Frosting

I made Banana Chocolate Chip Cupcakes with Vanilla Frosting for my birthday yesterday, and they turned out so good, I had to share the recipe! For the frosting, I kept it easy and used Simple Mills Organic Vanilla Frosting—but the key to getting it to spread all nice and creamy like you see in the photo above, is to transfer the frosting into a bowl, warm it up in the microwave for about 30 seconds, and stir well. You’ll get the perfect creamy consistency. Now moving onto the cupcakes, here is the recipe.

PALEO BANANA CHOCOLATE CHIP CUPCAKES

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Nicole Modic
SERVES 12 cupcakes
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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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. 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?

    Reply

  2. 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 🙁

    Reply

  3. 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!

    Reply

    • 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!

Hi, I'm Nicole!