Imagine sinking your teeth into a moist, decadent cupcake that's not only incredibly delicious but also completely grain-free and naturally sweetened. These Banana Toffee Cupcakes are the ultimate dessert that proves healthy eating doesn't mean sacrificing flavor! Packed with the rich, comforting taste of ripe bananas and a hint of sweet toffee, these cupcakes are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 Cupcakes
Ingredients
- 2 ripe bananas
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly grease with coconut oil.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add honey (or maple syrup), melted coconut oil, and vanilla extract to the mashed bananas. Whisk thoroughly until well combined.
- In a separate bowl, sift together almond flour, coconut flour, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until a uniform batter forms. Be careful not to overmix.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with toffee sauce or sprinkle with chopped nuts before serving.
Tips
- Choose very ripe bananas with plenty of brown spots for maximum natural sweetness and moisture.
- Make sure your coconut oil is melted but not hot when mixing to prevent clumping.
- Sifting your dry ingredients is crucial for a smooth, lump-free batter that ensures even baking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- Use an ice cream scoop for perfectly uniform cupcakes that bake evenly.
- Let the cupcakes cool completely before adding any toffee drizzle or nut toppings to prevent sogginess.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 0mg
