delicious choc banana cupcakes

winner paleo

Adapted from: http://www.multiplydelicious.com/thefood/

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Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: about 9

ingredients

• 1 1⁄2 cups mashed ripe bananas (about 2 bananas)
• 1⁄4 cup honey
• 1 tablespoon vanilla essence
• 4 eggs
• 1⁄2 cup coconut oil, melted
• 1⁄4 cup coconut milk
• 1⁄2 cup coconut flour or you can use 3/4 cup of golden flaxseed flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon sea salt
• 3 tablespoons cape dutch sugar free hot chocolate powder
• 1 slab of lindt dark chocolate, melted

instructions

1. Preheat oven to 170°C. Line a 12 serving cup cake pan with cupcake cases.
2. In a large bowl combine bananas, honey, vanilla essence, eggs, coconut oil and coconut milk using a hand mixer – mix everything together until smooth.
3. In a small bowl, mix together the coconut flour, baking spowder, cinnamon, and salt. Add the dry ingredients to wet ingredients and using the mixer mix together.
4. Divide the batter into halves, in two bowls. To one half of the batter, add the hot chocolate powder and using the mixer mix until incorporated.
5. Spoon the batter alternating one scoop banana batter and one scoop chocolate batter inside the cupcake cases. Continue to alternate the batter in the pan to almost forming a pattern in the pan. To create marbling, run a toothpick or a table knife through the batters in a swirl motion, making sure not to over swirl the batter.
6. Bake for 30 to 40 minutes, rotating the pan halfway through, until a toothpick inserted into the center of one comes out clean. Transfer pan to a rack to cool for 10 minutes. Turn cakes from the pan and cool completely on rack.
7. Drizzle melted dark chocolate over cakes, if desired.
8. Cakes can be kept in an airtight container at room temperature for up to 3 days.

notes

This makes about 9 cupcakes, I just make sure the cupcake cases are about 3/4 full before baking.

My friends Daniel and Becky made  this in a loaf tin, with the following adjustments:

• dessicated coconut instead of the coconut flour… with a teeny bit of spelt flour 
• loads of maca, about 3 the amount of raw cacao
• melted raw coconut oil on top…mmmm