Chocolate Banana Chocolate Chips Cupcakes Gluten Free Vegan
Chocolate and Banana just go so well together. Such an easy and moist cupcake, with a surprise center. If Banana's are not for you, then simply swap out for apples. Completely vegan, low in sodium and low in high glycemic sugars.
Equipment
- Medium size Mixing bowl
- Small size mixing bowl
- Spatula or Spoon
- Fork
- Ice cream scooper or spoon
- Whisk
- Muffin pan for 9
- Parchment Paper muffins cups
- 1/4 cup, 1/3 cup, 1/2 cup and 1 cup for dry ingredients
- Tbsp, tsp, 1/2 tsp, 1/4 tsp
Ingredients
Large Mixing Bowl
- 1 cup Almond Flour - super fine
- 1/3 cup Potato Starch
- 1/4 cup Coconut Sugar or maple syrup Option is Stevia or Monk Fruit powder but use less to taste.
- 1/4 cup Cocoa Powder regular preferred over the dutch pressed
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Ground Himalayan or Sea Salt Omit if on a low sodium diet and store cupcakes in fridge
Small Mixing Bowl
- 2 Ripe Bananas mash with fork or use 2 sweet applesauce.
- 1 tsp Vanilla Extract
- 1 tbsp Vegan butter at room temperature mashed with fork
- 1/2 cup Club Soda
Add in Last
- 1/4 cup Chocolate Chips Gluten and Dairy Free preferred Enjoy Life is a good brand
- 1 Ripe Banana cut into 9 x 1 inch pieces for each muffin. They will be inserted into the middle of each muffin or use 1 sweet apple cut into chunks
Instructions
- Add the 9 parchment paper cups to the muffin pan
- In the Large mixing bowl add in the almond flour, potato starch, coconut sugar, cocoa powder, baking powder, baking soda and optional salt. Use a whisk to mix well so there are no lumps. If using maple syrup instead of coconut sugar, then add it to the wet ingredients instead.
- In the small mixing bowl mash the 2 bananas with the fork. Then add in the mashed vegan butter. Then add in the vanilla extract and club soda. Mix all together with the whisk.
- Add the wet ingredients into the dry ingredients. Using the spatula, fold in the ingredients about 5 times then let rest for 15 seconds. Now add in the chocolate chips, and begin to fold in the ingredients again so it is all mixed and looks like a batter.
- Using the ice cream scooper or spoon, to scoop out the batter into each muffin cup, filling them roughly 3/4's of the way up, and distributing the batter evenly to each.
- Place 1 slice of banana into the center of each cupcake, and gently push them down leaving a little of the banana showing at the top of each cupcake.
- Bake for 18 - 20 minutes. Check doneness with a toothpick. They are vegan so no worries about being completely done. Allow them to cool in the pan for 10 minutes to enjoy.
- Store in a container for a few days on the counter or 7 days in the fridge. If you did not add the salt, then store in fridge. Salt is a preservative.
Tried this recipe?Let us know how it was!