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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.
  • Prep time: 30 min
  • Cooking time: 30 min min
  • Servings: 6-8
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Instructions

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.

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Ingredients

Muffins: 2 ripe bananas 1 ¼ cup oat flour 1 cup roasted ground almonds ½ cup almond milk ½ cup almond pulp (from almond milk) ½ 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 Frosting: 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

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