Got an itch for something sweet, but don’t want any added sugar? Try our Banana Chocolate Chip Coconut Cupcakes, they are easy to make, and super healthy, just what your body needs. They have no added sugar other than what comes from the bananas and dark chocolate chips.
Visit our STORE if you don’t have all the ingredients or click on Tropical Traditions.
For those of you who would like to learn more about the amazing benefits of coconut oil, check out Mark Sisson’s article on Smart Fuel. Very informative as always.
Heat oven to 350 °F.
Heat coconut cream and coconut oil in microwave for 40 seconds. Stir with a spoon so to make sure that there are no lumps left.
Blend eggs until creamy, and add, all spices,coconut flakes, bananas, melted coconut cream and coconut oil. Continue to blend until fully creamy. Add coconut flour, almond flour and chocolate chips, blend gently and fill into cupcake papers with a spoon to the top. ***Makes 10 cupcakes***
Bake for 20 minutes and you are ready to enjoy an amazing dessert, breakfast or afternoon snack!
My son is on a Low Glycemic Index diet and this recipe looks wonderful for him! Does anyone have an idea for a good replacement for bananas in this recipe? He can’t have bananas because of it’s high glycemic count.
Hello and thank you for visiting!
My suggestion would be to use either fresh peaches, apples or pears. (not overly ripe) You might need to adjust the recipe and add little more lemon zest or a few drops of lemon juice to off set the flavors. We have some diabetic friends and they are doing ok with pears, apples or peaches as long as they aren’t canned or overly ripe – small quantities is key. Here’s a link that is very helpful in different kinds of apples, fruit, etc. and their GI. http://www.gilisting.com/2004/05/glycemic-index-fruits.html
Please let me know how they turn out. Best! Jo
HA! I was going to ask you to email me this recipe so I could have a nice sweet snack that was healthy. Then I checked NuttyKitchen and there it was. Muah!! Love you!! Can’t wait for this weekend.
Hello darling! These are now perfected…better than the loaf version that you tasted. yummmm indeed. xo jo
This looks really great and I would love to try it!
I am curious about the carb content in Coconut flour. I have avoided it up until now since I am a diabetic and wasn’t sure how it would affect my blood sugars. I do use almond flour – do you think they are similar, carb-wise? Unfortunately it’s difficult for me to convert what 100 grams means on the label with the standard US measurements of “cups.” Any thoughts?
Hello Sarah and thank you for visiting!
They are really good. Here is some info that I hope will help. If you wish to use all Almond Flour the cupcakes will still work too. Please let me know what you think once you try them. Best! Jo
But here’s the breakdown.
1/4 cup almond flour (AF), is 320 cals, 28 grams of fat, 12 grams of carbs and 12 grams of protein
1/4 cup coconut flour (CF), is 132 cals, 2.8 grams of fat, 20.8 grams of carbs and 6.4 grams of protein
Here are some good links for AF http://honeyvillegrain.com/Images/Labels/BlanchedAlmondFlour.jpg
Here is the actual breakdown per our original recipe cupcake:
This whole batch amounts to 150 grams, but note that his makes 10 cupcakes. Here is the nutritional breakdown per cupcake:
Calories from Fat 100
Total Fat 13 g
Total Carbohydrate 15 g
Protein 6.3 g
Thank you so much! I am most definitely going to try them. I can’t wait! 🙂
I just discovered your blog through wordpress and have to say I see some great, yummy looking, gluten free recipes: yam and kale fries look excellent. what do you recommend for a spritzer to the olive oil?
Also, just found out this weekend that my daughter cannot have dairy or eggs in addition to gluten. I already have an egg replacer (ground salba and water) but any suggestions for an almond flour substitute (she’s allergic to that too) for these cupcakes/loaf?
Hello Angela, and welcome!
Oh we are so sorry to hear such news of your daughter. But you can still enjoy the cupcakes if you substitute coconut flour. They will not be as fluffy, but will still be good. Coconut flour tends to be a bit thicker, so please just know that in advance. The sprayer that we use for our olive oil is a Misto sprayer refillable, washable and stainless. I put one up on our store page, but you can get them at Bed Bath and Beyond, Crate and Barrel and of course Sur la Table. The prices should all be about the same.
As a side note (of hope?) 🙂 both my husband and I used to be totally lactose intolerant until we cut out grains along with gluten. Now we buy our milk from a local raw milk dairy farm and get local farmers market eggs and have no more problems.
Let me know how the cupcakes turn out with the coconut flour. Our best! J & H
Hello, I just found your blog. It’s great! Just wondering if this recipe calls for regular almond flour or almond meal (blanched almond flour). Thanks! Christine
Hello Christine, thank you :-). We use blanched almond flour because it makes them very fluffy. The meal weighs it down a little. We haven’t made them in a while thanks for reminding me.
I’m trying to stay away from any nut flour because of the PUFA content (and especially baking with it because of oxidization). I have heard coconut is denser and drier. Just wondering if I can use a cup of coconut with no almond flour. What if I add extra egg?
Also wondering about the banana. Did you mash it first? When you say “blend”… were you talking mixing in a bowl or actually using a blender? I have made batters in my high-speed Blendtec Blender. However, it would end up as a smooth blended batter. I was thinking of using the Blendtec and then adding the coconut flakes and chocolate chips afterward… unless you meant for them to be broken down for a smooth batter. Please clarify. Thanks!
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