I’m just recovering from some really bad spring allergies and spent the whole weekend mostly sneezing and feeling terrible. Monday morning – memorial day, I finally felt like I was better and decided to do some early morning baking! No better way to start a Holiday Monday, right? 🙂
I made it healthy, keto friendly and option for Paleo – Whole30 all that goodness!!! This way you don’t have to stick to just 1 cupcake, you can eat 2 or 3 or 4 and the calories won’t add much!
INGREDIENTS
1 Banana (mashed)
1 cup Apple Sauce (Two 1/2 cup packed cups)
1/4 cup Almond Butter
2 Eggs
1/2 cup Coconut Flour
1 tsp Vanilla extract
15 Mint leaves (chopped)
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup Chocolate Chip
Peanut Butter Glaze (Optional)
DIRECTIONS
Preheat oven to 350F
Prepare a Cupcake tray with cupcake cups and sprinkled olive oil lining
In a large bowl, mix mashed bananas, almond butter & vanilla extract till its smooth creamy
Add in 1 egg at a time and continue to mix
Add in Coconut flour, Baking Soda & Salt and mix until fully mixed
Finally add in the Chocolate chips and mix with a ladle
FYI – The mixture will not be fluid, it’ll be more of a dough like consistency
Make little balls and place them in the cupcake cups tray
Fill the cups till they are 3/4th filled
Bake for 25 mins
Take it out of the oven and let it cool
(Optional) Add a little bit of Peanut butter as a glaze
and SERVE!
Deb's Food Hacks 