Paleo banana cupcakes

Paleo banana cupcakes with chocolate icing. This gluten & dairy free cake recipe is quick & easy to make & tastes delicious.

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Course: Snacks, desserts & condiments

Cuisine: Cake

Keyword: banana, chocolate, paleo

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 126kcal

Author: Adapted from [url href="http://www.secretsquirrelfood.com/banana-birthday-cake-layered-with-chocolate-ganache-blueberry-cream/" target="_blank" title="Secret Squirrel"]Secret Squirrel [/url]

Ingredients

Cupcakes

3 medium very ripe bananas
3 tablespoon maple syrup
3 free-range eggs
1 teaspoon vanilla bean paste
¼ cup coconut oil melted
1 ¾ cup almond meal
¼ cup desiccated coconut
½ teaspoon cinnamon

Icing

1 ripe avocado
½ cup medjool dates
2 ½ teaspoon raw cacao powder
¼ cup coconut milk

Instructions

Pre-heat the oven to 160C (350F) fan-forced and line a mini-muffin tin with 24 cupcake liners.
In one bowl, mash the bananas then mix with the maple syrup, eggs, vanilla and coconut oil.
In another bowl, stir the almond meal, coconut and cinnamon.
Fold the dry ingredients into wet ingredients until just combined.
Divide the batter between the cupcake liners and bake for 15-20 minutes or until a cake tester inserted in the middle comes out clean.
Transfer to a wire rack to cool completely.
Make the icing by blitzing all the ingredients together in a food processor until smooth. You may need to add a little extra coconut milk.
Pipe or spread the icing on the cooled cupcakes.

Nutrition

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations