It has been my mission to create the perfect grain-free banana cupcake recipe for years now and I think that these cupcakes have finally quelled that desire. They are completely free of refined sugars and nutrient poor flour.
Instead, these grain-free cupcakes are packed with whole food nutrition and sweetened only with pureed fruits. Full of muscle building proteins and potassium (an electrolyte essential for nerve and muscle function) they make the perfect pre- or post- workout snack.
Think of them as a healthy muffin, masquerading as a cupcake….So not only do you not have to feel guilty about eating these delectable morsels, your body will actually thank you. But the best part of all….they taste AWESOME!
What you’ll need –
1 ½ Cups Almond flour
1 T Arrowroot flour
¼ tsp Sea salt
¼ tsp Non-alum Baking soda
2 Free range, organic eggs
¼ Cup Grapeseed oil or Coconut oil
¼ Cup Organic, unsweetened applesauce
1 Cup Mashed VERY ripe bananas
Two mixing bowls
Spatula and/or Spoon for mixing
Muffin baking tray
8 Un-bleached paper cupcake cups
How to do it –
Step 1 – Preheat oven to 350F. Line muffin tray with 8 paper cupcake liners. Combine first four ingredients (Almond flour, arrowroot flour, Sea salt and Baking soda) together in a large bowl and mix well.
Step 2 – In a separate bowl, combine remaining ingredients and mix until very well incorporated.
Step 3 – Add wet ingredients to dry ingredients and use a wooden spoon or spatula to combine very well.
Step 4 – Scoop batter into cupcake liners until just below top of paper (`1/4 cup). Bake at 350F for 15-20min.
Step 5 – Remove from oven and allow to sit for at least 5 min before transferring to a wire rack to cool completely.