Paleo Banana Fudge Cupcakes

This recipe yields around 50 mini-cupcake. Mix the almond butter and honey by hand to create a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This creates a very cake-like batter consistency.

Cooking times will vary based on the size of the cupcakes, or the pan if you decide to make this into a bread/brownie. For the mini cupcake, it was about 15-18 minutes. According to the blogger, larger cupcakes would be between 22-25, and a cake or brownie pan would be around 30-35 but it is suggested that you check them often.

Paleo Banana Fudge Cupcakes

Yield 50 mini cupcakes

This recipe is from a blogger over at lifeasaplate.com and is a great recipe, the kids love it!

Mix the almond butter and honey by hand to create a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This creates a very cake-like batter consistency.

Cooking times will vary based on the size of the cupcakes, or the pan if you decide to make this into a bread/brownie. For the mini cupcake, it was about 15-18 minutes. According to the blogger, larger cupcakes would be between 22-25, and a cake or brownie pan would be around 30-35 but it is suggested that you check them often.

Ingredients

  • 2 1/2 c. almond butter
  • 1 1/4 c. honey (or you can lower this to 3/4 c. and add an additional banana)
  • 2 lg ripe bananas
  • 3 medium avocados
  • 3 eggs, beaten
  • 3/4 c. cocoa powder
  • 1 tbsp. vanilla
  • 1 tsp baking soda
  • 2 tsp baking powder

Instructions

  1. In a large bowl, mix the almond butter and honey.
  2. In a blender or mixer, beat the eggs, banana, vanilla, cocoa powder and avocado to form a mousse-like consistency OR Mix the almond butter and honey by hand to create a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This creates a very cake-like batter consistency.
  3. Add baking soda and baking powder.
  4. Fold into the almond butter to make batter.
  5. Pour into mini-cupcake tin (use the paper, it really makes a difference)
  6. Bake at 350 for 15-18 minutes depending on size and desired consistency.

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