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Mini Bananacado Fudge Cupcakes


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  • Author: Judy Goudy
  • 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

Scale
  • 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