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Chocolate Banana Bread Cupcakes from Chocolate Covered Katie Cookbook

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CHOCOLATE BANANA BREAD CUPCAKES RECIPE

Somewhere between cupcake and muffin, these deliciou and nutritious chocolate banana bread cupcakes smell like banana bread baking and taste like banana-chocolate heaven!

Yum! Everyone you share with will love these little cupcakes and won’t be able to wait until you make them again!

These low calorie and low sugar cupcakes can also be made gluten-free!

They are amazing on their own or you can try frosting with some healthy NOTella chocolate hazelnut spread.

free superfood smoothie challenge

Try serving topped with some granola and pecans with a little banana on the side (better yet, make it a caramelized banana)!

Your Blendtec or Vitamix or even a regular blender can help quickly make these Chocolate Banana Bread low sugar cupcakes from Chocolate Covered Katie Cookbook!

Don’t forget to join our community for new healthy blender recipes and updates from Blender Babes and our friends. Be sure to rate this recipe and let us know what you think!

Chocolate Banana Bread Cupcakes Recipe

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Course: Cupcakes, Dessert
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
10 cupcakes
Calories: 85kcal
Author: Katie Higgins from Chocolate Covered Katie

Ingredients

  • ½ cup milk of choice almond milk
  • ½ cup over-ripe mashed banana measured after mashing
  • 3 ½ tablespoons vegetable oil or coconut oil
  • teaspoons pure vanilla extract
  • 2 teaspoons apple cider vinegar
  • ¾ cup spelt flour or all-purpose flour
  • ½ cup xylitol or unrefined/raw sugar of choice
  • pinch pure stevia extract or additional 1 tablespoon unrefined sugar of choice
  • ¼ cup cacao powder or unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 3/8 teaspoon salt
  • ½ cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees F.
  • Grease 10 cups of a muffin tin, or line with cupcake liners, and set aside.
  • Place the milk, mashed banana, oil, vanilla, and vinegar in blender and gently blend until smooth
  • For Blendtec: Blend on LOW or Manual Speed 3, blend for 10 seconds.
  • For Vitamix: Select Variable Speed 1, turn on machine and quickly increase to Speed 5 for about 20 seconds or until smooth.
  • Set aside for at least 5 minutes.
  • In a large mixing bowl, combine all remaining ingredients and stir very well.
  • Place dry ingredients in jar and gently blend until just evenly mixed. Do not over blend.
  • Pour the wet ingredients into the dry and handmix just until evenly mixed.
  • Portion the batter evenly among the muffin cups, being sure to fill each cup only halfway, as the cupcakes will rise considerably as they bake.
  • Bake for 23 to 25 minutes, until cupcakes have risen and domed and a toothpick inserted into a center comes out clean.
  • Take the cupcakes out of the oven and allow to cool for 10 minutes before removing from the tin
  • If desired, frost with Healthy Chocolate Notella just before serving.
  • Refrigerate unfrosted leftover cupcakes in a covered container for up to 4 days.

Notes

1. For gluten-free cupcakes, substitute Bob’s Red Mill gluten-free all-purpose baking flour for the flour, and add ½ teaspoon xantham gum with the flour.
2. Sugar amount varies depending on what type of sugar used.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 4g

BLENDER BABES RECIPE TESTER NOTES
“These were fast, easy, and allergy-friendly.

My children LOVED them, and we made the recipe 3 times in 3 weeks!” 

and “a tasty chocolate banana muffin/cupcake with chocolate chips.

My daughter loved them plain. I thought they were good plain and, for added decadence, with some of the healthy nutella.” 

HEALTH BENEFITS OF COCONUT OIL

Conventional thought used to consider fats like coconut oil to be unhealthy and contribute to heart disease.

We now know that this isn’t true.

In fact, coconut oil is actually a heart-healthy food that can keep your body running smoother in a few different ways.

Studies have show that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness.

Even more, it also can help to fight off yeast, fungus and candida.

Coconut oil can also positively affect our hormones for thyroid and blood-sugar control.

People who take coconut oil also tend to have improvements in how they handle blood sugar since coconut can help improve insulin use within the body.

Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance.

It improves digestion and helps to absorb fat-soluble vitamins.

Image by Blender Babes Recipe Tester and One Lovely Life Blogger Emily Dixon

Recipes from CHOCOLATE COVERED KATIE by Katie Higgins. Copyright (c) 2015 by Katie Higgins. Used with permission by Grand Central Life and Style. All rights reserved.

Chocolate Banana Cupcakes 87k

Recipe Tester Emily Dixon for @BlenderBabesBlender Babes Vitamix vs Blendtec recipe testerAmber Simons Recipe Tester4kChantal O Brien Recipe Tester11kWendy Weckerly Recipe TesterBlender Babes Recipe Tester Tarashaun Hausner

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Tarashaun Hausner is the Founder and CEO of Blender Babes, an innovative multimedia company striving to help people lead healthier, more fulfilling lives. A former roadshow representative for a leading blender company, Tarashaun founded Blender Babes in 2012 after discovering how instrumental a high-powered blender was in getting her personal health back on track. Physically and emotionally transformed from her journey back to health, Tarashaun vowed to help others find wellness. She is committed to thoroughly test and review the best blenders and healthy lifestyle products on the market to help her community make the best choices for themselves and family. Tarashaun offers several free resources to help people use their blender to get healthy including a 7 Day Superfood Smoothie Challenge. Blender Babes has also negotiated special deals and offers for products they love most.

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