Banana Brownie Cupcakes

I’m not really a dessert person.  I love salty, fatty, spicy foods. I’d take fries and a Guinness over a cupcake any day.  But sometimes there must be chocolate. I mixed together almond butter, bananas and chocolate to come up with these brownie cupcakes. The texture is really great and I love the balance between the bananas and chocolate. If you’re looking for something super sweet, this likely will not satisfy. But if you’re like me and you like desserts that are flavorful without making your teeth hurt, this could be right up your alley.Banana Brownie Cupcakes on | Yummy gluten-free chocolate cupcake recipe! #paleo #paleodiet #glutenfree

2 cups almond meal
1/2 cup almond butter
2 ripe bananas
1/4 cup cocoa powder, unsweetened of course
1/2 cup coconut palm sugar 
1/2 cup chocolate chips (I like Enjoy Life brand)
2 eggs
1 tsp pure organic vanilla extract
1 tsp kosher salt (use less for a finer grain salt)
1/2 tsp baking soda
1 tsp apple cider vinegar
paper muffin liners

Instead of mixing wet and dry ingredients separate from each other, I just built it all in one bowl.  Any opportunity I get to save myself from having more dishes to do, you bet I will take!

Preheat the oven to 350 degrees. Mash the bananas, mix in the almond butter and coconut palm sugar, add the vanilla extract, salt, eggs, baking soda and vinegar. Make it chocolatey and dump in the cocoa powder. Mix that in good and start adding the almond meal a cup at a time to make sure it all incorporates well. When a nice batter forms, make it even chocolatier and dump in the half cup of chocolate chips.

Line a muffin pan with the paper liners, fill each cup with batter.  You’ll get a dozen.

Bake for 20 minutes and let cool before eating. The tops get a brownie-like crust, the cake is moist and light.  Honestly, I don’t consider myself a strong baker and kinda surprised myself with this one!


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