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