Ingredients

The following ingredients have 4 Servings
  • 3 medium bananas, (overripe)
  • 1/4 cup Monkfruit granulated sweetener, (or coconut sugar, or granulated sugar)
  • 1/4 cup butter (or coconut oil, melted)
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 2 cups almond flour, (fine)
  • 1/2 cup tapioca starch, (also called tapioca flour)
  • 2 tsp baking powder, (gluten-free)
  • 1/2 tsp sea salt
  • 8 oz cream cheese (at room temperature)
  • 1/4 cup salted butter, (at room temperature)
  • 1/4 cup maple syrup, (or up to 1/3 cup, depending on your taste.)
  • 1 tsp pure vanilla extract

Instruction

  • Preheat the oven to 350°F. and line 12 muffin cups with paper or silicone liners.
  • In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
  • In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
  • Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
  • Transfer the batter to the muffin cups, dividing evenly.
  • Bake for 18-22 minutes or until a toothpick inserted in the center of the cake comes out clean, or almost clean.
  • Let the cupcakes cool in the pan for 10-15 minutes, then remove to a cooling rack. Let them cool completely before frosting with Maple Cream Cheese Frosting.
  • To make the frosting, be sure your cream cheese and butter are at room temperature to avoid lumps! Combine all frosting ingredients in a small bowl, either stirring by hand or with an electric mixer.