Not only are these Paleo Double Fudge Banana Cupcakes so incredibly delicious, the best part is that they are beyond easy to make. All you have to do is throw the ingredients in a blender and boom! They also happen to be gluten-free, grain-free, paleo-friendly, and a vegan option too!
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!
Calories: 339kcal | Carbohydrates: 38g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.03mg | Sodium: 146mg | Potassium: 217mg | Fiber: 5g | Sugar: 26g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg
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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