Banana Bread Chocolate Cupcakes
These delicious vegan and gluten-free Banana Bread Chocolate Cupcakes featuring almond pulp from the Almond Cow are the perfect go-to for any celebration! They’re perfectly fluffy, decadent and will please both banana bread and chocolate lovers.
PREP TIME: 30 MINS
SERVINGS: 6-8
Instructions
1. Prepare a muffin pan with paper cups and preheat oven to 350F.2. In a medium sized bowl mix all dry ingredients.
3. In a separate bowl mash the bananas and add the rest of the wet ingredients. Whisk well and add to the dry ingredients until fully combined.
4. Spoon batter evenly (3/4) into the muffin cups and bake in oven for about 25-30 minutes.
5. Once the muffins are fully baked, transfer onto a cooling rack and let them cool down for frosting.
Ingredients
2 ripe bananas1 ¼ cup oat flour
1 cup roasted ground almonds
½ cup almond milk
½ cup almond pulp (from almond milk)
? cup slivered/crushed almonds
3 chia eggs (3 tbsp chia seeds, 10 tbsp almond milk)
3 tbsp coconut oil (melted)
1 tbsp almond butter
1 tbsp tapioca starch
2 tsp baking powder
Muffins: 2 ripe bananas
Muffins: 1 ¼ cup oat flour
Muffins: 1 cup roasted ground almonds
Muffins: ½ cup almond milk
Muffins: ½ cup almond pulp (from almond milk)
Muffins: ? cup slivered/crushed almonds
Muffins: 3 chia eggs (3 tbsp chia seeds, 10 tbsp almond milk)
Muffins: 3 tbsp coconut oil (melted)
Muffins: 1 tbsp almond butter
Muffins: 1 tbsp tapioca starch
Muffins: 2 tsp baking powder
Frosting: 100 g unsweetened chocolate
Frosting: 3 dates, pits removed (soaked in hot water for 10 minutes)
Frosting: 1 cup of full-fat coconut milk (unsweetened)
Frosting: 4 tsp coconut oil
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