PALEO BANANA CHOCOLATE CHIP CUPCAKES
Servings 12 cupcakes
Calories 281kcal
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
