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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