Healthy Chocolate Banana Muffins (sneakily turned into cupcakes!)
My son turns 2 on Friday, and instead of making him "real" cupcakes (where the sugar content would surely turn him into the Tasmanian Devil), I decided to take this healthy chocolate banana muffin recipe (gluten, dairy and refined sugar free) and top it with a healthy coconut milk frosting! #momwinfosho!
The kids loved them and the adults didn't have to peel their kids off the ceiling after they were consumed. Saa-weet! (pun intended).
You can either do as I did, and combine these two recipes to make healthy cupcakes, or you can skip the frosting and just make the muffins as a healthy breakfast option or as a healthy afternoon snack. Both recipes are ridiculously easy and require next to no time to make.
Healthy Chocolate Banana Muffins
1 cup almond meal
1 cup gluten free oatmeal
1/4 cup raw cacao powder
1/2 tsp baking powder
1/2 cup dark chocolate chips (Camino is a good brand)
Pinch of sea salt
2 medium bananas
1/4 cup maple syrup
1 tsp vanilla
2 tbsp coconut oil (Nutiva is a good brand)
Preheat oven to 350 degrees and grease a muffin tin with coconut oil (or use muffin liners)
In a large bowl combine all dry ingredients.
In a smaller bowl, mash bananas and then whisk in eggs, maple syrup, vanilla and coconut oil
Add wet ingredients to dry ingredients and mix until combined.
Add mixture to muffin tin and bake for 20-25 minutes or until set.
Healthy Chocolate Frosting
Source: Go With Your Gut by Robyn Youkilis
1 (15 ounce) can of full fat organic coconut milk, refrigerated at least 6 hours
2 Tbsp maple syrup
1/8 cup cocoa (or raw cacao) powder
1/2 tsp vanilla extract
Pinch of sea salt
Spoon off only the cream from the can of coconut milk (discard the water).
Whisk it with the maple syrup, cocoa powder, vanilla and sea salt until smooth.
Refrigerate until you're ready to frost the cupcakes.
Notes: This was enough frosting for 12 cupcakes, simply double the recipe if you are making more than 12 or if you are frosting a whole cake.