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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.

vegan Banana Bread Chocolate Cupcakes


  • 2 ripe bananas
  • 1 ¼ cup oat flour
  • 1 cup roasted ground almonds
  • ½ cup almond milk
  • ½ cup almond pulp (from almond milk)
  • 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 dates, pits removed (soaked in hot water for 10 minutes)
  • 1 cup of full-fat coconut milk (unsweetened)
  • 4 tsp coconut oil


  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.
  1. For the chocolate frosting heat coconut milk in a small pot over low heat.
  2. Add soaked dates and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot.
  3. 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.
  4. 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.
  5. Transfer the mixture into a piping bag and frost the muffins with it.
  6. Enjoy immediately or store in fridge for up to 3 days. Take out of the fridge 20-30 minutes prior to eating.

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