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–+ servings

PALEO BANANA CHOCOLATE CHIP CUPCAKES

Author: Nicole Modic of @KALEJUNKIE

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)
  • 1/4 cup almond milk (or non dairy milk)
  • 4 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbsp ground flax meal
  • 3/4 cup dairy free chocolate chips
  • 1/4 tsp sea salt

FOR THE 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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