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Chocolate Banana Bread Cupcakes Recipe

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

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
  • 2½ 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: 1gCalories: 85kcalCarbohydrates: 10gProtein: 2gFat: 5gFiber: 2gSugar: 4g
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