The time has finally arrived, for the unveiling of my newest recipe: Paleo Double Fudge Banana Cupcakes. Not only are these cupcakes so incredibly delicious, the best part is that they are beyond easy to make. Throw the ingredients in a blender and boom! They also happen to be gluten-free, grain-free, paleo-friendly, and there’s a vegan option too!
The inspiration for this recipe came from one of my earlier recipes, my Paleo Banana Chocolate Chip Cupcakes. To this day, that recipe is one of my most popular Kalejunkie recipes, and for good reason – basically moist banana bread studded with chocolate chips, in cupcake form, all topped with a creamy vanilla frosting.
So I created a fudgy version, and get ready for your life to be changed!
What you need to make my Paleo Double Fudge Banana Cupcakes
The ingredient list for these bad boys is pretty simple and straight forward. And while you can certainly make your own buttercream chocolate frosting, I used Simple Mills brand, because it’s paleo-friendly and easy to use a store-bought frosting that has better-for-you ingredients.
- Bananas: The riper, the better!
- Eggs: You can substitute flax eggs in this recipe, to make them vegan. To do that, simply whisk together 3 tablespoons ground flax seed meal and 6 tablespoons water, and allow to sit for 5-10 minutes to thicken, before adding it to the blender with the rest of the ingredients.
- Almond milk: You can use any non-dairy milk of choice.
- Coconut oil: Make sure to melt the coconut oil before adding it to the blender. If you don’t like the coconut taste, be sure to use refined coconut oil, or avocado oil/vegetable oil instead.
- Maple syrup: I love the taste of maple syrup, but feel free to use what ever liquid sweetener you like.
- Vanilla extract: This is for an extra flavor boost!
- Almond flour: I have only tested this recipe with almond flour, so please note, if you decide to experiment with other flours, I cannot guarantee the same result.
- Cacao/cocoa powder: You can use cacao or unsweetened cocoa powder in this recipe.
- Baking soda & baking powder: You need both baking soda and baking powder to achieve the perfect texture in this recipe, so please use both.
- Ground flax seed meal: Ground flax seed is for the perfect texture, and also adds extra fiber and protein to this recipe!
- Chocolate frosting: Like I mentioned above, making your own frosting is fun, but it can be time consuming. I always go with the Simple Mills chocolate frosting, as it’s delicious and the ingredients are good!
- Chocolate sprinkles: these are optional, but make the cupcakes super festive and fun. These are the all natural chocolate sprinkles that I use!
How to make these cupcakes to achieve a perfect result!
So you want your cupcakes to turn out like mine? Of course you do. If you can, try not to alter the ingredients. When there are too many deviations and substitutions from the original recipe, there’s a good chance that the texture and/or taste will be off, and sometimes a recipe can flop all together. I created this recipe to give you a perfect result, but only if you make it as written!
Now that I’ve gotten that out of the way, this recipe is super easy! Essentially, all you have to do is add all of the ingredients (except frosting and sprinkles, of course) to a high speed blender, and blend for about 30 seconds, until a batter forms. Then, transfer the batter to a bowl and fold in the chocolate chips, before transferring to a lined muffin tin. Then, after the muffins bake, the key is to allow them to cool completely before frosting them!
If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram be sure to tag me in your creations so I can see and repost on my IG stories! Enjoy! xx
Ingredients
Cupcakes:
- 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
- 2 cups almond flour
- 3 tablespoons 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 of choice
- ¼ cup chocolate sprinkles, optional
Instructions
- Preheat oven to 350 F.
- Line a muffin tin with liners or grease the tray well.
- In a blender, blend the bananas, eggs/flax eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract (about 30 seconds or so).
- Add the almond flour, cacao/cocoa powder, baking soda, baking powder, ground flax seed meal, and sea salt.
- Blend for another 20 seconds or so, scraping down the sides as necessary.
- 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 and add sprinkles.
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Chocolate and banana go so well together! This recipe is super easy and delicious.
These are so moist and decadent! I made my own Paleo chocolate frosting and served them for my husband’s birthday. I used vegan butter since I didn’t have coconut oil. They may have been a bit too moist–do you think that’s because of the vegan butter? Still really good, though!
Hi Ann, I definitely think the added moisture was because of the vegan butter. If you use vegan butter in the future, you may want to reduce the amount you use. I hope this helps!