Banana and Almond Cupcakes

Apr 22, 2015

Sumptuous and totally guilt-free, these cupcakes are the perfect healthy treat. Packed with protein, they are sure to satisfy and go the distance without messing up our blood sugar levels. Spread a little ricotta and good quality jam (no added sugar) and voilà! ‘Scones’!
These cupcakes freeze well.

Ingredients (10-12 cupcakes)

  1. 2 cups raw almonds
  2. ¼ teaspoon aluminium-free baking soda
  3. ½ teaspoon aluminium baking powder
  4. 1 tablespoon arrowroot flour
  5. 3 organic eggs
  6. 3 small-medium ripe bananas, mashed
  7. 3 tablespoons melted coconut oil
  8. 3 tablespoons full fat coconut milk


  • Preheat oven to 180ºC.
  • Line a 12-hole muffin tin with paper muffin cases.
  • Place the almonds in a food processor and process to a coarse meal.
  • Place the ground almonds, baking soda, baking powder and arrowroot flour into a mixing bowl and stir to combine.
  • Using an electric mixer or handheld blender, whisk the eggs until light and fluffy, about one minute.
  • In a separate bowl mash the bananas and then pour in the eggs, coconut oil, and coconut milk. Stir to combine. Pour this mixture onto the dry ingredients and stir to combine.
  • Spoon the batter into the prepared muffin cases (about three quarters full) and bake for 20-25 minutes or until browned on top.
  • Transfer the cupcakes onto a wire rack to cool and set.


Instead of coconut oil you could use cold pressed extra virgin olive oil or macadamia oil.

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