Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

PALEO BANANA CHOCOLATE CHIP CUPCAKES

Keyword almond flour cupcakes, banana chocolate chip cupcakes, banana cupcakes, chocolate chip cupcakes, dairy free cupcakes, paleo banana cupcakes
Servings 12 cupcakes
Calories 281kcal
Author Nicole Modic

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!

Nutrition

Calories: 281kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 136mg | Potassium: 186mg | Fiber: 4g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg
QR Code linking back to recipe