Makes 8 Cupcakes
- 1 1/2 cups blanched almond flour (if you can't find this, you can use blanched almonds and put in the food processor until it looks like a meal or flour consistency . . . in a Blendtec or Vitamix, this does not take long . . .under 20 sec - if you can't find blanched almonds, you can use regular almonds or use almond meal/flour)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda (doubled this)
- 1 teaspoon cream of tartar (I added this & deleted the arrowroot)
- 2 eggs
- 1/8 cup grapeseed oil (Elana used twice this but I ran out - coconut oil is really better, though)
- 1/8 cup coconut oil (I ran out of grapeseed oil, so I added this instead)
- 1/4 cup maple syrup, grade B (Elana used agave nectar, which I won't use)
- 2 very ripe bananas (they need to be very ripe)
- Preheat oven to 350° F.
- Line cupcake/muffin baking tins with cupcake liners.
- Sift flour/meal, salt, baking soda, cream of tartar in a medium bowl. Set aside.
- Combine eggs, oil, maple syrup, bananas in a large mixing bowl. I did not bother to mash the bananas. Using a mixer or KitchenAid, blend until it's a smooth mixture or if you like it a little lumpy, that's okay.
- Gradually add the flour mixture by thirds to the wet ingredient mix, combining well after each addition.
- You should get a thick batter. Pour into cupcake liners until just below the top of the liner.
- Bake for 17 min. at 350° F.
- Remove from oven and cool on wire racks for at least 30 min.
- Frost with whipped cream frosting and dust with Chocolate "Dirt".
- Chocolate dirt is taking chocolate and chopping finely in the food processor until it looks like large grains of sand. I used dark chocolate morsels for this. A little goes a long way.