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

Gluten Free

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)
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

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

Directions

Muffins

Step 1

Prepare a muffin pan with paper cups and preheat oven to 350F.

Step 2

In a medium sized bowl, mix all dry ingredients.

Step 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.

Step 4

Spoon batter evenly (3/4) into the muffin cups and bake in oven for about 25-30 minutes.

Step 5

Once the muffins are fully baked, transfer onto a cooling rack and let them cool down for frosting.

Frosting

Step 1

For the chocolate frosting, heat coconut milk in a small pot over low heat.

Step 2

Add soaked dates and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot.

Step 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.

Step 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.

Step 5

Transfer the mixture into a piping bag and frost the muffins with it.

Step 6

Enjoy immediately or store in fridge for up to 3 days. Take out of the fridge 20-30 minutes prior to eating.