When I was a kid, my mom had a knack for sneaking healthy stuff into desserts—zucchini brownies, avocado mousse, you name it.
Now, as a chef, I find myself doing the same, but with a twist.
These mini bananacado fudge cupcakes were born out of that nostalgia.
They’re rich, fudgy, and pack a serious punch of nutrients. Plus, they’re gluten-free and naturally sweetened, so they feel indulgent without the sugar crash.
Chef’s Tips
- Max out the banana flavor: Roast your banana at 300°F for 10 minutes if it’s not ripe enough. It caramelizes beautifully.
- Avocado tricks: Use a perfectly ripe avocado for a creamy texture and zero bitterness.
- Cocoa upgrade: Dutch-processed cocoa powder gives these cupcakes an even richer chocolate flavor.
Variations
- Nut-Free: Swap almond flour for oat flour and use sunflower seed butter in place of avocado.
- Vegan: Stick with flax eggs and dark chocolate chips that are dairy-free.
- Low-Carb: Replace honey with a low-carb sweetener like stevia or monk fruit.
Serving & Presentation:
Top these cupcakes with a dollop of whipped coconut cream and a sprinkle of cocoa powder or crushed nuts. For a party, arrange them on a rustic wooden platter with a few banana and avocado slices for garnish.
They’re perfect for everything from a kid’s lunchbox to a grown-up dessert spread.
Mini Bananacado Fudge Cupcakes
- Total Time: 25 minutes
- Yield: 12 mini cupcakes 1x
- Diet: Gluten Free
Description
Fudgy, rich mini cupcakes made with banana and avocado. Gluten-free, naturally sweetened, and packed with nutrients.
Ingredients
- 1 ripe banana (the browner, the better!)
- 1 medium ripe avocado, mashed
- 1/4 cup honey or pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup mini dark chocolate chips (optional, but highly recommended)
Instructions
- Prep the magic base.
Preheat your oven to 350°F and line a mini muffin tin with cupcake liners. Mash the banana and avocado together in a mixing bowl until creamy—no lumps! You can use a fork or a hand mixer if you’re feeling fancy. - Sweet and fudgy.
Stir in the honey (or maple syrup), cocoa powder, eggs, and vanilla. Mix until the batter looks smooth and glossy, like you could eat it with a spoon. - Dry ingredients unite.
In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients, folding gently. Don’t overmix—it’s not a workout! - Optional chocolate chip goodness.
If you’re going for extra decadence, fold in the mini chocolate chips at this stage. - Bake to perfection.
Fill each muffin cup about 3/4 full. Bake for 15–18 minutes, or until the tops are set and a toothpick comes out clean. Let them cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Store in an airtight container in the fridge for up to 5 days. They’re even better the next day!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 95
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
