Chocolate Banana Cupcakes (vegan & paleo!)

Paleo, vegan and super chocolatey! These cupcakes are not only free of dairy, gluten, eggs and refined sugars, they are chockfull of nutrients like healthy fats, iron, magnesium and fibre. Sweetened with pure maple syrup and decadent from the cocoa powder and almond butter used, they are sure to satisfy the most serious of chocolate cravings! The Chocolate Coconut Icing is made with 3 simple and healthy ingredients making these fudgy cupcakes a guilt-free indulgence.

Chocolate Banana Cupcakes (vegan & paleo!)

  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 2 flax eggs*
  • 1 medium-sized ripe banana
  • 1/2 cup unsweetened almond milk
  • 1/4 cup almond butter
  • 1/2 cup pure maple syrup

Preheat the oven to 350 F.

Prepare flax eggs*. Mix the dry ingredients on one bowl. In a separate bowl, mash the banana (using a fork) and mix in the wet ingredients by hand (using a whisk or large spoon). Add the wet ingredients to the dry and mix by hand, until well incorporated. Pour into 10-12 cupcake liners (fill each about 3/4 full). Bake for 25-30 minutes, until a toothpick, when inserted, comes out clean. Let cool completely before icing. Top with Chocolate Coconut Icing (see recipe below).

*1 flax egg is made by mixing 1 tablespoon flax meal (ground flax seeds) with 2-3 tablespoons warm water and then letting the mixture sit for a few minutes. For 2 flax eggs, use 2 tablespoons  flax meal (ground flax seeds) with 5-6 tablespoons warm water.

Chocolate Coconut Icing
  • 1/4 cup coconut cream/butter
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons pure maple syrup

Mix all ingredients and put into a piping bag. Any remaining icing can be stored in the fridge but will harden (leave out at room temperature for 1 hour before using again.)


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