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Cocoa Banana Cupcakes

Here’s a yummy sesame-ginger dressed bowl with all the plant food groups represented, in proportion and at an average portion size. Scale up or down, based on your energy needs. Choose the bowl size that works for you, and fill it with wonderful foods to fuel your body.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: South American
Servings: 12 cupcakes
Author: Heather Nicholds

Ingredients

Wet Ingredients

  • 3 banana
  • 1 cup non-dairy milk
  • 2 Tbsp nut/seed butter
  • 1 Tbsp molasses
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cup whole grain flour
  • 1/4-1/2 cup unrefined sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • pinch sea salt

Mix In Ingredients

  • 1/4 cup non-dairy chocolate chips, or dried cranberries or walnuts (optional)

Instructions

  • Preheat the oven to 350 F.
  • Put the bananas and all the wet ingredients in a blender and puree until smooth.
  • Put the flour and dry ingredients in a bowl and stir to combine.
  • Mix together the wet and dry, stirring as little as possible, and fold in the chocolate chips or other mix ins.
  • Spoon into muffin cups or greased muffin tins, and bake at 350F for 20-30 minutes.
  • Take them out of the oven and let them cool fully before taking out of the trays, since they’ll be very moist.
  • Keep them refrigerated.

Notes

To make icing, mix together until smooth: 1/4 cup almond butter 1/4 cup maple syrup 1/4 cup cocoa powder
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Nutrition

Calories: 151kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 111mg | Potassium: 238mg | Fiber: 5g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 80mg | Iron: 2mg