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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6 -9 cupcackes
Author Sara

Ingredients

  • 3/4 cup almond or coconut milk
  • 1/4 cup nut or seed butter I used cashew
  • 2 eggs
  • 1/4 cup raw honey or maple syrup
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Frosting
  • 1/4 cup grass fed butter or red palm shortening
  • 1/4 cup peanut butter
  • 1/2 cup mashed ripe banana
  • 1 tablespoon raw honey or maple syrup
  • pinch sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Mix the wet ingredients to combined (milk, nut butter, eggs, and honey).
  3. In a separate bowl mix the dry ingredients (cacao, flour, baking soda, and salt).
  4. Mix the wet ingredients into the dry until well combined.
  5. Scoop the mixture into lined muffin pans or silicone baking cups.
  6. Bake until fully set, about 18-22 minutes.
  7. Allow to cool completely before frosting or the frosting will melt off.
  8. To make the frosting add all of the ingredients to a food processor and process until smooth and well combined.
  9. Evenly divide the frosting over the cooled cupcakes and serve immediately or set in the fridge until ready to serve.

Recipe Notes

*choose organic ingredients when possible.