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.
RUN TIME: 30 min MINS PREP TIME: 30 MINS SERVINGS: 6-8
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Banana Bread Chocolate Cupcakes

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.
Find it online at https://almondcow.co/blogs/pulp-recipes/banana-bread-chocolate-cupcakes

Ingredients

  • 2 ripe bananas
  • 1 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 10utes)
  • Frosting: 1 cup of full-fat coconut milk (unsweetened)
  • Frosting: 4 tsp coconut oil

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