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Banana Cupcakes

Banana Cupcakes
Rating Love0
Yields1 ServingDifficultyIntermediatePrep Time30 minsCook Time15 mins
CategoryCuisine, , Cooking Method
For the cupcakes:
 1 ¼ cups gluten free flour
 1 ¼ cups almond meal or almond flour
 1/2 cup unsweetened almond milk
 3 ripe bananas
 1/4 cup coconut oil
 4 tbsp maple syrup
 1 tsp apple cider vinegar
 1 tsp KOS Organic Cinnamon Bark Powder
 1 tsp KOS Organic Flax Seed Powder
 1 tsp KOS Organic Chia Seed Powder
 1 tsp vanilla extract
 2 ½ tsp baking powder
 1/4 tsp baking soda
 1/4 tsp sea salt
For the frosting:
 1 can full-fat coconut milk (refrigerated overnight)
 1 scoop KOS Coconut Milk Powder
 2 tbsp lemon juice
 1 tbsp maple syrup
 1/2 tsp vanilla extract
1

If you haven't already, make sure to refrigerate the can of coconut milk overnight so the rich, creamy consistency naturally separates from the water content. Full fat coconut is required for this recipe to achieve the creamy texture.

2

Preheat oven to 350.

3

Peel the bananas, then use a fork to mash until you get a smooth paste.

4

In a large mixing bowl, add the melted coconut oil, vinegar, salt, cinnamon, vanilla, and almond meal. Whisk to combine.

5

Sift in the flour, baking powder, and baking soda.

6

Add the mashed bananas and mix well. Add the milk one splash at a time until a batter-like consistency is achieved.

7

Once the batter is complete, pour evenly into a cupcake tin.

8

Bake in oven for 15 minutes until risen and an inserted toothpick comes out clean.

9

Once out the oven, transfer cupcakes onto a wire rack to cool completely before frosting.

For the frosting:
10

Open the can upside down and drain the excess liquid until only the coconut cream remains. Pour the remaining cream into a large mixing bowl.

11

Next, add the lemon juice, maple syrup, coconut milk powder, and vanilla extract.

12

Using an electric whisk, whip up the coconut cream until light and fluffy.

13

Frost the cooled cupcakes and top with sliced bananas for an extra finishing touch!

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Ingredients

For the cupcakes:
 1 ¼ cups gluten free flour
 1 ¼ cups almond meal or almond flour
 1/2 cup unsweetened almond milk
 3 ripe bananas
 1/4 cup coconut oil
 4 tbsp maple syrup
 1 tsp apple cider vinegar
 1 tsp KOS Organic Cinnamon Bark Powder
 1 tsp KOS Organic Flax Seed Powder
 1 tsp KOS Organic Chia Seed Powder
 1 tsp vanilla extract
 2 ½ tsp baking powder
 1/4 tsp baking soda
 1/4 tsp sea salt
For the frosting:
 1 can full-fat coconut milk (refrigerated overnight)
 1 scoop KOS Coconut Milk Powder
 2 tbsp lemon juice
 1 tbsp maple syrup
 1/2 tsp vanilla extract

Directions

1

If you haven't already, make sure to refrigerate the can of coconut milk overnight so the rich, creamy consistency naturally separates from the water content. Full fat coconut is required for this recipe to achieve the creamy texture.

2

Preheat oven to 350.

3

Peel the bananas, then use a fork to mash until you get a smooth paste.

4

In a large mixing bowl, add the melted coconut oil, vinegar, salt, cinnamon, vanilla, and almond meal. Whisk to combine.

5

Sift in the flour, baking powder, and baking soda.

6

Add the mashed bananas and mix well. Add the milk one splash at a time until a batter-like consistency is achieved.

7

Once the batter is complete, pour evenly into a cupcake tin.

8

Bake in oven for 15 minutes until risen and an inserted toothpick comes out clean.

9

Once out the oven, transfer cupcakes onto a wire rack to cool completely before frosting.

For the frosting:
10

Open the can upside down and drain the excess liquid until only the coconut cream remains. Pour the remaining cream into a large mixing bowl.

11

Next, add the lemon juice, maple syrup, coconut milk powder, and vanilla extract.

12

Using an electric whisk, whip up the coconut cream until light and fluffy.

13

Frost the cooled cupcakes and top with sliced bananas for an extra finishing touch!

Banana Cupcakes

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