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.
- 2 ripe bananas
- 1 1/4 cup oat flour
- 1 cup roasted ground almonds
- 1/2 cup almond milk
- 1/2 cup almond pulp (leftovers from almond milk made with Almond Cow)
- ⅓ 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
- 100 g unsweetened chocolate
- 3 pitted medjool dates (soaked in hot water for 10 minutes)
- 1 cup of full-fat coconut milk (unsweetened)
- 4 tsp coconut oil
Prepare a muffin pan with paper cups and preheat oven to 350F.
In a medium sized bowl mix all dry ingredients. 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. Spoon batter evenly (3/4) into the muffin cups and bake in oven for about 25-30 minutes. Once the muffins are fully baked, transfer onto a cooling rack and let them cool down for frosting.
For the chocolate frosting heat coconut milk in a small pot over low heat. Add soaked dates and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot. Turn off heat and add the chocolate (in pieces) into the coconut milk. Wait a couple minutes and then stir well until chocolate is fully dissolved. Pour chocolate coconut milk into a medium bowl and let sit in the refrigerator for about 10-20 minutes until chocolate mixture has thickened up. Transfer the mixture into a piping bag and frost the muffins with it. Enjoy immediately or store in fridge for up to 3 days. Take out of the fridge 20-30 minutes prior to eating.