Ingredients

The following ingredients have 12 Servings
  • 4 eggs (large)
  • 2 tsp. vanilla extract
  • ⅓ cup pure maple syrup
  • 2 Tbsp. coconut sugar
  • 1 cup banana (mashed)
  • ½ cup coconut oil (melted)
  • ⅓ cup coconut flour
  • ½ cup almond flour
  • ⅓ cup cocoa powder
  • ½ tsp. salt
  • ½ tsp baking soda
  • ½ tsp. baking powder
  • ¼ cup cacao nibs or mini chocolate chips*

Instruction

  • Preheat oven to 350 degrees.
  • Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.
  • In a large bowl combine eggs, extract, maple syrup, sugar, banana, and coconut oil. Beat on low speed with an electric mixer until just combined.
  • In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. Toss to combine.
  • Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
  • Stir in caco nibs by hand until just combined.
  • Fill each cupcake liner with equal amounts of muffin batter.
  • Bake in preheated oven for 24-26 minutes or until a toothpick comes out clean.
  • Let sit for 10-15 minutes before enjoying.