Chocolate, moist and fluffy. That was my first thought when I bit into these luscious cupcakes.
Perfect recipe for those that need an easy, eggless, and Gluten Free treat. They are made with Almond Flour, so if you have sensitivities or allergies to nuts, then avoid and use gluten free alternative flour.
The center has a fruit surprise that makes these a fun and tasty treat. Takes only 10 minutes to put together, and in the oven it goes for 20 minutes.
Makes 9 regular size muffins.
Gluten free, dairy free, vegan, vegetarian, low sodium, and low glycemic sugar.
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!