As you may know, I’m working on a cookbook that I really hope you are going to enjoy! Most of the recipes are going to be made with coconut flour. This flour is not the easiest to work with so the book is taking me a bit longer than anticipated.
Today, I’m going to share one of my creations that didn’t quite make it into the cookbook. Not because they’re not good (they are great) but I’ve a few similar recipes that I’ll be sharing there. I’m sure you’re going to love these Chocolate Banana Cupcakes. They are sugar-free and gluten-free…no better combination than that in my books 🙂
Actually, I was trying to come up with a new word that is a cross between a cupcake and a muffin because they look like a muffin from the outside and have the texture of a cake on the inside. So far I’ve got “cupfins” & “cakefins“. Got any ideas for me?
The whipped icing recipe is not included in this post today. I’m still playing around with flavors and such so I’ll wait for another day to share that with you. But, in the event you are looking for a topper when you make these Chocolate Banana Cupcakes, you can always use my Chocolate Avocado Pudding Recipe for an icing. It would indeed be lovely on these.
Sugar-Free Chocolate Banana Cupcakes
4 whole eggs
1/4 cup brown rice syrup
3 mashed bananas
1/2 cup coconut flour
1/4 cup cocoa powder
generous pinch of salt
1/2 tsp baking soda
Combine wet ingredients: eggs, syrup and bananas. Use your hand-mixer to blend well.
Add dry ingredients and blend thoroughly. You don’t need to worry about over-mixing as the coconut flour doesn’t contain any gluten.
Fill your paper liners half-full.
Bake for 20 minutes in a 350 oven.
Voila! You’ve just created something marvelous. Now, go and enjoy a cupcake!