Chocolate Banana Cupcakes with Peanut Butter Buttercream
Ingredients
Egg replacement
- 1 tbsp flaxseed meal
- 3 tbsp warm water
Dry mix
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 cup coconut sugar
- 1/2 tsp salt
- 1 1/4 cup almond meal
- 1 1/4 cup gluten free flour
- 1/4 cup dark cocoa powder
Wet mix
- 3 mashed medium bananas
- 1/2 tsp vanilla extract
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- 3/4 cup soy milk
Buttercream
- 100g nuttelex spread healthy butter alternative
- 1 cup icing sugar
- 15-20g smooth peanut butter
Preparation
Preheat the oven to 180 degrees and line a muffin tin with paper cups.
Mix flaxseed meal with warm water and set aside. Mash 3 bananas and combine with other wet ingredients in the same bowl, then whisk well.
Combine all dry ingredients in another bowl. Pour the wet ingredients into the dry ingredients and whisk until well combined.
Spoon the mixture into the muffin cups and top with dark chocolate bites.
Bake for 25-30 minutes or until a chopstick inserted into the center comes out clean. Remove from the oven, cool for 5 minutes, then transfer to a cooling rack.
Buttercream
Whip the dairy-free butter alternative until it becomes pale yellow. Add icing sugar and peanut butter, and mix until well combined.
Tips
Optionally drizzle some melted dairy-free chocolate on top of the buttercream.
