Banana Chip Cupcakes with Coconut Cream Frosting (GF, DF)

Sometimes you just need a cupcake.

Cupcakes are traditionally made with white wheat flour and loads of processed table sugar. They definitely aren’t considered a “health food” by any means. For people who are avoiding gluten and cutting down on sugar in their diet, I’m sharing one of my cupcake recipes that will satisfy that sweet tooth without causing you any guilt. It’s gluten free and dairy free!

While it may not be a “health food” it is definitely healthy for you. Look at the ingredients, they are all pretty nutritious and this recipe is loaded with protein, healthy fats and low in sugar.

And it tastes good!

You don’t even need to buy expensive gluten free baking mix because you can easily make your own with almond flour as the base! Check out the recipe below!

Banana Chip Cupcakes with Coconut Cream Frosting (GF, DF)

Banana Chip Cupcakes with Coconut Cream Frosting (GF, DF)


Directions: Preheat oven to 350 degrees. In a food processor, blend the bananas, eggs, coconut oil and coconut sugar together for one minute. Add in the next five ingredients and blend for one more minute or until well mixed. Stir in the chocolate pieces. Pour into muffin tins sprayed with coconut oil spray or muffin liners that are sprayed. Bake for 20-22 minutes. Let cool. Top with Coconut Cream Frosting. Makes 9.


Coconut Cream Frosting (DF)


Directions: Open the can and scoop out the solid coconut into a mixing bowl. Discard (or save for another use) the liquid. Add the vanilla and honey to the cream. Using a hand mixer or stand mixer, whip for 4-5 minutes on medium until the consistency of whipped cream. Spread on cupcakes and serve immediately.

Note: You can sprinkle these with raw cacao powder, coconut sugar or chopped nuts!

*You can feel good making these cupcakes for your kids or yourself, you can even have two if you feel the urge and they will be nourishing to your body instead of causing a blood sugar spike and subsequent crash afterwards! Enjoy! 🙂


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