Coconut Banana Cupcakes

Cupcakes topped and ready to eat!

Cupcakes topped and ready to eat!

It’s a wonder any of these made it into the oven, the way I was gobbling up the batter! But once cooked, the first batch I made (with an extra tablespoon of yogurt and no nuts) turned out too sweet and moist for me. The kids didn’t share my opinion – they thought they were just right. For the second batch, I used the recipe exactly as it is written here, with walnuts. They’re still on the sweet and moist side, but you won’t hear me complaining!

Coconut Banana Cupcakes

Ingredients
6 eggs (I used 4 duck eggs and 2 chicken eggs)
4 ripe bananas
1 cup coconut flour
1/4 cup coconut oil
1/4 cup undrained yogurt (full fat coconut milk would make a good substitution)
1/4 cup raw honey
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp vanilla
1 cup crispy walnuts, hazelnuts, or almonds (optional)

Directions

This batter just fits in our food processor

This batter just fits in our food processor

(makes 16 regular-size cupcakes)

  1. Preheat oven to 375 F.
  2. Combine eggs, bananas, coconut oil, yogurt, honey, cinnamon, nutmeg, salt, and vanilla in food processor until well-blended.
  3. Add coconut flour and blend in food processor until completely smooth.
  4. If using nuts, add the nuts and pulse the food processor until they are in small pieces.
  5. Put cupcake liners in your muffin tin, and fill each one nearly full.
  6. Bake for 15-20 minutes, or until a toothpick inserted in center of cupcake comes out clean.
  7. Let cool in pan for at least 10 minutes before removing. Cool completely.

Chocolate Ganache

Fresh from the oven

Fresh from the oven

Ingredients
1/2 cup coconut oil
3/4 cup cocoa powder
3/4 cup honey

Directions

  1. Combine all ingredients in a small saucepan and whisk together over medium heat.
  2. Drop a generous dollop of ganache over each completely cooled cupcake.

Toasted Shredded Coconut Sprinkles

Ingredients
1/4 cup shredded Coconut

Directions

  1. Preheat oven to 350 F
  2. Put shredded coconut in single layer on a baking sheet.
  3. Toast in oven for 5 minutes or until light brown.
  4. Sprinkle over cupcakes while ganache is still warm.

This post is part of Allergy Free Wednesdays, Gluten Free Wednesdays, Simple Lives Thursday, Freaky Friday, Fresh Bites Friday, Allergy Friendly Lunchbox Love, Sunday School, Fat Tuesday.

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