Banana bread, I’m pretty sure, is the ultimate reason bananas exist on the planet. Whenever you see bananas go soft and freckly, banana bread is the answer. I couldn’t find my bread pan yesterday and these cupcakes were born! I’m glad ‘coz cupcakes make portions manageable, don’t you think?
This recipe is heavily influenced by Rachel Connor’s aka Bakerita.com ‘s Chocolate-Hazelnut Banana Bread on her latest cookbook Bakerita. I had to make do with what was available in my pantry and also with trial and error I have found that adding coconut flour gives clean bakes the perfect texture similar to their not-so-clean counterparts.
Though I have used healthy and nutritious ingredients, you can swap out almond flour with equal amount of all purpose flour or any other flour. Coconut sugar can be replaced with white sugar or brown sugar, coconut oil with butter or oil, almond milk with regular milk, or buttermilk and flax meal with large eggs. This would still make perfectly snackable cupcakes no matter what you substitute with.
For the oats flour I just ground 1/4 cup of oats in a blender and called it a day. To substitute for 2 eggs, I used 2 tbsp flax meal. I just ground some flax seed and stored in airtight container in the refrigerator and flax meal is at my disposal whenever I need. But feel free to use 2 room temperature eggs if you don’t have flax meal handy.
Be very careful while using coconut flour because it tends to absorb moisture. I have used 3 large very ripe bananas, nut butter and coconut oil to pack some wonderful moisture in to these cupcakes.
I used chocolate superfoods here to make these cupcakes dense in nutrition. With over 60 rare superfoods, your kids won’t even realize they are consuming their daily dose of dense nutrition in the form of yummy chocolate cupcakes. But feel free to substitute it with more cacao powder.
Now off to the recipe!
Chocolate-Almond Banana Cupcake
By April 22, 2020Published:
- Yield: 16 cupcakes (16 Servings)
- Prep: 10 mins
- Cook: 50 mins
- Ready In: 60 mins
Banana bread, I’m pretty sure, is the ultimate reason bananas exist on the planet. Whenever you see bananas go soft and …
- 3 large over ripe bananas
- 1/3 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1/4 cup nut butter i used creamy mixed nut butter
- 1/4 cup refined coconut oil melted and room temperature
- 1 cup blanched almond flour
- 1/4 cup oats flour
- 1/2 cup coconut flour
- 2 tbsp flax meal
- 1/4 cup cacao powder
- 1/4 cup chocolate superfoods
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt I used Himalayan pink salt
- handful semi-sweet chocolate chips for topping
- Preheat oven to 350 degrees F. Line muffin tin with paper liners and spray with oil.
- In a large mixing bowl, mash the bananas as much as you can using a fork or a potato masher. Tip in coconut sugar, almond milk, nut butter, coconut oil and flax meal. Whisk well to combine.
- In a medium bowl, whisk together almond flour, oat flour, coconut flour, cacao powder, superfoods, baking powder, baking soda and salt.
- fold in dry ingredients with wet ingredients little at a time using a rubber spatula. Stir until just mixed.
- Using a large ice cream scoop, divide batter equally into 16 muffin cups. Fill it up, coz this batter does not raise much.
- Top with chocolate chips or nuts if using.
- Bake in preheated oven for about 45-50 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack. Store in airtight container in refrigerator for up to a week or freeze up to 3 months.