Here we go again! 🙂

One thing that I’m quite happy about is that my brother is finally trying all the goodies I am making; he used to refuse as they are ‘healthier’ options to the ‘normal’ ones. But now it is taking him less time to finally try these baked goods I’m making to occupy myself during these lockdown days.

So as you are making these, you might have a taste of the batter – I know I always do 🙂 If you do, you will notice that it tastes quite bland, but it’s all good. The cupcakes will actually taste super yummy once they are baked; please do try a warm one, as you should with any baked goods in my opinion.

Ingredients:

• 2 Bananas (The more ripe, the better)
• 1/3 Cup – Nut butter (I used peanut butter)
• 1/4 Cup – Applesauce (I make my own; see below for recipe)
• 1/4 Cup – Coconut Oil; Melted
• 2 Eggs*
  • Vegan Substitute:
    • 2 Tbsp Ground Flax Seeds + 4 Tbsp Warm Water
• 1 Tsp – Vanilla Extract
• 1/3 Cup –  Cacao Powder; unsweetened
• 1/4 Cup – Coconut Flour
• 1 1/2 Tbsp – Arrowroot Flour
• 1 Tsp – Baking Powder
• 1/2 Tsp – Baking Soda
• 1/2 Cup Chocolate Chips + Some extra to sprinkle on top
  • (Obviously vegan chocolate for Vegans)

Preparation for Applesauce:

• For every 1/4 Cup of Applesauce, you will need approximately 1 normal sized apple.
• Peel the apple, remove the core & cut into pieces.
• Place your apple chunks into a pan & add in some water.
• Boil on medium heat.
• Once apples are soft, use a hand blender to mash the apples into applesauce.
• Enjoy!

Preparation for the Cupcakes:

• Preheat the oven to 350 Degrees Celcius.
• Prepare your muffin tin.
  • If you are not using silicone, make sure to add muffin liners or grease well.
• With your hand mixer, blender, whatever you want to use, blend together the bananas, applesauce, coconut oil, and vanilla essence until smooth.
• Whisk in your eggs.
• Add in the cocoa powder, coconut flour, arrowroot flour, baking powder and baking soda. Mix well.
• Fold in your chocolate chips.
• Scoop the batter into your muffin tin so that it fills up to 3/4 of the cavities.
• Sprinkle a few more chocolate chips on top.
• Bake for 16 minutes minimum for smaller cupcakes. Time can go up to 22 minutes if the size of the cupcake is bigger.
• Use a toothpick in the center of your cupcake to make sure they are done.
• Remove from the over and allow to cool before removing from the muffin tin.
• Enjoy! 🙂

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