Saturday, March 19, 2011


If you read my previous post for Banana Coconut Dark Chocolate Chip Almond Cookies, this recipe will sound firmilar.  When I made those cookies they had a muffin-y feel too them, so for Colin's brother and his brother's girlfriends birthday this weekend, I made Banana Coconut Dark Chocolate Chip Cupcakes, I changed the recipe up a bit though I subbed Flax seed meal and coconut flour for the almond meal and added eggs for a more cupcakey texture!  Yes, I even made frosting! -- This recipe isn't exactly paleo, but I feel better eating one of these then any of the 60 (duncan hines-non-paleo-unclean) cupcakes I had to mass produce for my sister-in-law's babyshower this weekend.  It would have cost me an arm and a leg to make that many Gluten-free cupcakes. The price we pay for the Paleo Diet will be a blog topic next week.  Anyway here are a few pics of my gluten free cupcakes and my gluten/sugar rich "it's a girl" cupcakes.

They Can be Muffins

Or, Cupcakes!
NOT Paleo...But pretty :)
Recipe for the Cupcake/Muffins
2 bananas(mashed) aka shmananas
1/4 cup coconut oil (melted)
2/3 cup flaxseed meal

1/4 c coconut flour
2 eggs
1/3 c unsweetened shredded coconut
1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp celtic sea salt
1 tsp baking powder
6 oz dark chocolate chips

***Mix all dry ingredients, then add mashed banana, melted coconut oil, and eggs. Bake in coconut oil sprayed cupcake pan,bake for 15mins @350
** this would make 8-10 regular sized cupcakes, this was the first time I made this recipe and I ended up with 12 mini cupcakes and 4 big cupcakes.-- I think mini sized things are the cutest, and therefore they taste better to me.

For the Frosting:
- about 1 1/2-2 cups heavy whipping cream(oops forgot to measure again! This doesn't have to be exact anyway you just want enough to frost all your cupcakes)--I got this organic grassfed unhomogenized heavy cream at whole foods.
-2 tbs agave - add more or less depending on how sweet you want it( I don't like to use agave frequently, but frosting needs to be sweet :)
-1 tsp vanilla extract
-2 tbs coconut flour
- Wisk/electric mixer the crap out of the mixture until you get a thick creamy frosting-like texture. This may take up to ten minutes if you are mixing by hand to get desired texture.
***Keep Frosting refrigerated until right before serving and don't frost cupcakes while they are warm still.  It will be a melty mess.***
***Optional- for decoration I put the tiniest pinch of regular sweetened coconut on the tip of the frosting(it looks prettier then the unsweetened coconut)-- I know, tons of sugar in regular coconut, but it was a birthday celebration so we lived a little.**


  1. they were awesome! thanks Nicki!

  2. Glad you liked them! Even if Colin ate most of them.

  3. Nick,
    3 questions..
    1. Whats the deal w celtic sea salt?
    2. Melt the coconut oil first? Then measure out 1/4c?
    3. Regular dark chocolate?
    Thanks, Gina

  4. Hey G,
    1. I answered your sea salt answer in a blog just for you (thanks for the idea) !
    2. I don't melt it first I measure it and pack it down in the cup then melt it. These stay so moist!
    3. I used regular dark chocolate chunks from whole foods, I would have liked to get dark chocolate (73% cacao), trader joes has more chocolate options than whole foods. Also I didn't add agave to the recipe or any sweetners besides the banana so, they may not be as sweet with the 73%. I'm going to get some different chocolate for the next batch and I will let you know!

  5. Nicki,
    The cookie version of these are amazing. I keep everything on hand and wait for someone to let their bananas get spotty and them I POUNCE so I can make these cookies :-) And now, I will be making them as muffins! My favorite recipe to share now has a version 2.0! Life changing. My fiancé will be thrilled. And his coworkers, too.