Banana Cupcakes + Chocolate Avocado Ganache

Banana Cupcakes + Chocolate Avocado Ganache has got to be one of the strangest desserts I’ve ever made yet it is so satisfying, gluten-free, and chocolatey.

Banana cupcakes + avocado ganache

Yields 12 cupcakes

• 1/2 cup oatmeal flour
• 1/2 cup brown rice flour
• 1/4 cup unsweetened grated coconut flakes
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt 2 very ripe bananas
• 1/3 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons apple cider vinegar
• 3/4 cup coconut milk
• 1 tablespoon of flax meal
• 3 tablespoons hot water

1. Preheat oven to 325˚F.
2. Mix flax meal and 3 tablespoons of hot water in a small bowl. Let sit for 5 minutes to thicken. This will be your egg replacement.
3. In your mixer using a wire whisk, mix bananas, brown sugar, vinegar, and vanilla for 3 minutes. Turn mixer off and combine the rest of the ingredients. Mix well.
4. Line a 12 muffin pan with cupcake liners and spoon batter up to 3/4 the way to top. Bake for 20 minutes. (Low and slow will guarantee a moist cupcake!)

 

Icing

• 1 large hass avocado, pit and skin removed
• 2 teaspoons Dutch cocoa powder
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

In another mixing bowl, beat avocado pulp until very mushy. Slowly add cocoa powder, powdered sugar, and vanilla. Beat for a good 5 minutes. Allow to cool in the fridge so that the icing can thicken. When the icing is ready, you can add it to a piping bag and swirl it on top of each cupcake. Enjoy!

136 calories 24g carbs 4g fat 2g protein 2g fiber 13g sugar per cupcake