Paleo Chocolate Banana Cupcakes

I was messing around with my microwave chocolate cake recipe, and came up with this version. You could use the microwave mug recipe and add a 1/3rd of a ripe banana if you didn't want to make a full batch, but this version is an oven-baked goody to share with the family.

Paleo Chocolate Banana Cupcakes


4 TBSP butter, softened
6 TBSP honey  (I eye-balled this)
1 ripe banana
5 TBSP coconut milk
3 eggs
3 TBSP coconut flour
1/4 cup plus 2 TBSP almond flour (this equals 6 TBSP, if you just want to use your TBSP measurement)
1/2 cup plus 1 TBSP unsweetened cocoa  (this equals 9 TBSP)

Preheat oven to 350F

Combine butter and honey with a mixer until smooth.  Smash in your banana, mix again.  Add coconut milk and eggs, mixing until the eggs are fully incorporated.  Add the dry ingredients, and mix well until there are no lumps.

Let me state that I don't really do exact measurements. I don't level my measuring spoons, nor do I measure out liquids.  But this is pretty darn close to what I did.  It should make a fairly thick batter, not a runny batter. If the batter is too runny, you may want to add a tablespoon of coconut flour. If you think it is far too thick, add a bit more liquid.  ALWAYS taste the batter when you are done to see if you need to add more sweetener.

Poor into silicone cups and bake at 350F for approximately 15 minutes.  (I use silicone cupcake liners which I set on a flat pan.  Silicone cupcake liners are THE BOMB, y'all.)

Isn't that a beautiful texture? It's like a cross between cake and pudding.

Yum, y'all. Yum.

Note: Yes, you can mess around with your coconut to almond flour ratio, but remember, coconut flour requires more moisture, so keep that in mind!  You could also do half coconut flour and half arrowroot, but I haven't tried that on this particular creation so... I can't guarantee anything.